Chinese Style Shrimp Celery and Ginger Pancakes with Soy Ginger
Elevate your appetizer game with these irresistible Chinese-Style Shrimp, Celery, and Ginger Pancakes with Soy Ginger Dipping Sauce. Bursting with bold and fresh flavors, these golden, crispy pancakes combine succulent shrimp, aromatic ginger, crunchy celery, and vibrant green onions in a light, savory batter for the perfect balance of texture and taste. Paired with a tangy soy-ginger dipping sauce infused with garlic and sesame oil, this dish is ideal for sharing or serving as a crowd-pleasing snack. Ready in just 35 minutes, these easy-to-make pancakes are a sensational way to bring the flavors of Chinese street food to your kitchen. Perfect for seafood lovers, this recipe is both quick and satisfying!
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Recipe Information
Ingredients
- 200 grams Shrimp (peeled, deveined, and finely chopped)
- 1 stalk Celery (finely diced)
- 1 tablespoon Ginger (grated)
- 150 grams All-purpose flour
- 2 tablespoons Cornstarch
- 180 milliliters Water
- 1 large Egg
- 2 stalks Green onions (thinly sliced)
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 clove Garlic (minced)
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil (for frying)
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
In a large bowl, combine the all-purpose flour, cornstarch, salt, and white pepper. Gradually whisk in the water until a smooth batter forms.
Beat in the egg to the batter mixture, ensuring it is fully incorporated.
Fold in the chopped shrimp, diced celery, grated ginger, and sliced green onions. Mix gently to ensure the ingredients are evenly distributed.
In a small bowl, prepare the dipping sauce by combining the soy sauce, rice vinegar, honey, minced garlic, and sesame oil. Stir well and set aside.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, ladle about 1/4 cup of the pancake batter onto the skillet, spreading it out into a round pancake shape. Cook 2–3 pancakes at a time, depending on the size of your skillet.
Cook each pancake for 2–3 minutes on one side, until the edges turn golden brown and crispy. Flip and cook the other side for an additional 2–3 minutes.
Repeat with the remaining batter, adding more vegetable oil as needed to prevent sticking.
Once the pancakes are cooked, transfer them to a plate lined with paper towels to drain excess oil.
Serve the shrimp celery and ginger pancakes hot with the soy ginger dipping sauce on the side.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.0 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 291 mg | 6% | |
*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.
