Shrimp & vegetable pancake

Discover a delicious Shrimp & Vegetable Pancake recipe that combines succulent shrimp, fresh chives, and vibrant red peppers into a savory dish. Made with a blend of white rice flour, spices, and a touch of sesame, this gluten-free pancake delivers an irresistible crunch and flavor. Perfect for any meal of the day, it pairs beautifully with a soy-sesame dipping sauce. Quick and easy to prepare, this delightful recipe will become a staple in your kitchen.

  • 10 Mar 2025
  • Cook time 20 min
  • Prep time 20 min
  • 6 Servings
  • 15 Ingredients

Shrimp & vegetable pancake

Shrimp & Vegetable Pancake is a delightful and savory dish that combines the flavors of fresh shrimp, vibrant vegetables, and a light rice flour batter. This recipe is perfect for a quick dinner or a weekend brunch and is sure to impress both family and friends with its crisp texture and rich taste. Follow the instructions carefully to bring this Korean-inspired treat to your table.

Ingredients:

1/2 cup white rice flour
90g
1 tsp salt
5g
1 tsp black pepper
2g
1 cup water
250g
2 eggs
100g
1/2 cup chives
20g
12 oz shrimps
340g
1 red pepper
80g
6 shallots
300g
2 garlic cloves
6g
1 tsp sesame seeds
5g
1/4 cup soy sauce
60g
1 tsp sesame oil
5g
1 tsp chili powder
5g
1 tsp sugar
5g

Instructions:

1. Prepare the dipping sauce:
- In a small bowl, combine 1 tsp toasted sesame seeds, ¼ cup soy sauce, 1 tsp sesame oil, 1 tsp chili powder, and 1 tsp sugar. Mix well until the sugar is dissolved. Set aside.
2. Prepare the pancake batter:
- In a medium bowl, whisk together ½ cup white rice flour, 1 tsp salt, and 1 tsp black pepper.
- Gradually add 1 cup of water, stirring continuously to avoid lumps.
- Crack the 2 eggs into the mixture and whisk until smooth. Set aside.
3. Prepare the filling:
- Chop the chives and roughly chop the peeled and deveined shrimps.
- Thinly slice the red pepper and shallots, and mince the garlic cloves.
4. Combine batter and filling:
- Gently fold the chopped chives, shrimps, sliced red pepper, shallots, and minced garlic into the batter, ensuring all ingredients are evenly distributed.
5. Cook the pancake:
- Heat a non-stick skillet or griddle over medium-high heat. Lightly grease the surface with a small amount of oil.
- Pour half of the batter into the skillet, spreading it out evenly to form a large, thin pancake.
- Cook for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat if needed to prevent burning.
- Repeat with the remaining batter to make a second pancake.
6. Serve:
- Cut the pancakes into wedges and serve hot with the prepared dipping sauce on the side.

Tips:

- Ensure the shrimp is deveined and cleaned before use to avoid any unwanted textures.

- For a crispier pancake, make sure the batter is not too thick. You can adjust the water quantity to achieve the desired consistency.

- Pre-heat the skillet properly before pouring the batter to ensure a crispy outer layer while keeping the inside tender.

- Use medium-high heat to cook the pancake to avoid burning it before the inside is properly cooked.

- Feel free to add or substitute other vegetables, such as zucchini or carrots, to suit your taste preferences.

Cooking a Shrimp & Vegetable Pancake is both an art and a science. With the right balance of ingredients, you can create a delicious and visually appealing meal that stands as a testament to the fusion of flavors and textures. Enjoy your culinary creation with a dipping sauce or as it is. Happy cooking!

Nutrition Facts
Serving Size210 grams
Energy
Calories 170kcal8%
Protein
Protein 13g8%
Carbohydrates
Carbohydrates 20g6%
Fiber 1.97g5%
Sugar 4.53g5%
Fat
Fat 4.05g5%
Saturated 1.00g3%
Cholesterol 140mg-
Vitamins
Vitamin A 100ug11%
Choline 110mg20%
Vitamin B1 0.08mg7%
Vitamin B2 0.13mg10%
Vitamin B3 1.78mg11%
Vitamin B6 0.26mg15%
Vitamin B9 45ug12%
Vitamin B12 0.80ug33%
Vitamin C 24mg26%
Vitamin E 1.52mg10%
Vitamin K 10ug8%
Minerals
Calcium, Ca 63mg5%
Copper, Cu 0.19mg22%
Iron, Fe 1.07mg10%
Magnesium, Mg 40mg9%
Phosphorus, P 230mg19%
Potassium, K 300mg9%
Selenium, Se 24ug43%
Sodium, Na 990mg66%
Zinc, Zn 1.28mg12%
Water
Water 170g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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