Chinese Shrimp Pancake
Crispy, savory, and bursting with flavor, Chinese Shrimp Pancakes are the perfect combination of tender shrimp, fresh scallions, and vibrant carrot, all folded into a golden batter enriched with soy sauce and sesame oil. This delightful recipe is quick and easy, with a prep time of just 20 minutes, making it an ideal choice for a weeknight dinner or an impressive appetizer. The batter, made from a mix of all-purpose flour and cornstarch, creates a light yet crispy texture, while minced garlic and white pepper add subtle aromatic depth. Cooked to perfection in a skillet, these pancakes are best served hot and paired with your favorite dipping sauce, like soy sauce or chili oil, for an irresistible taste of authentic Chinese cuisine. Perfect for seafood lovers, these savory shrimp pancakes will add a delicious twist to your mealtime repertoire!
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Recipe Information
Ingredients
- 250 grams raw shrimp, peeled and deveined
- 150 grams all-purpose flour
- 15 grams cornstarch
- 200 milliliters water
- 1 large egg
- 3 stalks scallions (green onions), finely chopped
- 1 small carrot, julienned
- 2 cloves garlic, minced
- 15 milliliters soy sauce
- 10 milliliters sesame oil
- 30 milliliters vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon white pepper
Instructions
Chop the raw shrimp into small pieces and set aside.
In a large mixing bowl, combine the all-purpose flour, cornstarch, and salt. Gradually whisk in the water until a smooth batter forms.
Beat the egg and add it to the batter. Mix well.
Stir in the chopped shrimp, scallions, julienned carrot, minced garlic, white pepper, soy sauce, and sesame oil. Mix until all the ingredients are evenly incorporated.
Heat 2 teaspoons of vegetable oil in a non-stick skillet over medium heat.
Pour enough batter into the skillet to form a thin, even pancake, spreading it out gently with a spatula if needed.
Cook the pancake for 3-4 minutes, or until the bottom is golden and crispy. Flip it carefully and cook the other side for another 2-3 minutes.
Remove the pancake from the skillet and set it on a plate lined with paper towels. Repeat with the remaining batter, adding more vegetable oil to the skillet as needed.
Once all the pancakes are cooked, slice them into wedges or smaller pieces for serving.
Serve the shrimp pancakes hot with a dipping sauce of your choice, such as soy sauce or chili oil.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 4.1 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 289 mg | 22% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
