ASIAN SHRIMP PANCAKES
I keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. -Tonya Burkhard, Davis, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, mash garlic with salt. Beat in eggs, water and oil. Whisk in flour until blended. Stir in green onions and pepper., Lightly grease a griddle; heat over medium heat. Pour batter by tablespoonfuls onto griddle. Cook until edges are dry and bottoms are light golden brown. Turn; cook until second side is golden brown. Arrange pancakes on a serving platter; top each with a shrimp half. If desired, top with additional toppings.
Nutrition Facts :
CHINESE SHRIMP PANCAKE
This is my twist on one of my childhood favorite in a local restaurant back in Taiwan. For a long time, I've tried to imitate the recipe but never quite got it - until I replace mayonnaise with whipped egg whites for binding the pancake together. Yum! The original version also had water chestnut, which I hate and have eliminated 8). My friend says that this goes very well with a tossed purple onion salad and drizzle with hot pepper sauce. Enjoy!
Provided by MooseCall
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whip the egg white until stiff.
- Cut the imitation crab meat into little strips lengthwise than.
- Use the back of your knife to"flatten" the shrimp then mince.
- Mix all the ingredients for the panckae until they bind well (you can adjust the consistency with some cornstarch or more egg whites).
- Heat your wok.
- Spray with cooking spray and some peanut oil in the wok (make sure you use enough oil or the pancake won't be crispy! I use about 2 tbsp).
- In the med-high temp wok, put all the pancake mixture into the wok and use the back of a big spoon, flatten the mixture on the wok.
- When you can start to smell the yummy pancake cake, flip and cook the other side until done (I never learn how to just "toss" the pancake, so I slide it on another plate and then flip it).
- Cut the pancake into finger-food size.
- Garnish with more cilantro.
- Mix the sauce and serve!
Nutrition Facts : Calories 221.4, Fat 2.4, SaturatedFat 0.5, Cholesterol 12.5, Sodium 806.1, Carbohydrate 34.3, Fiber 1.5, Sugar 9.7, Protein 14
KOREAN SHRIMP AND SCALLION PANCAKES
Make and share this Korean Shrimp and Scallion Pancakes recipe from Food.com.
Provided by BarbryT
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.
- Heat 1 T oil in large skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of four (2 tablespoons each being sure to include a piece or two of shrimp and some of the vegetables). Press each down lightly with a large spatula, to flatten and evenly distribute the vegetables and cook until golden and cooked through (3 to 5 minutes), turning once.
- Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).
- Add oil to the skillet between batches.
SHRIMP AND SCALLION PANCAKES
Provided by Lillian Chou
Categories Appetizer Quick & Easy Dinner Shrimp Pan-Fry Party Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (first course) servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven. Mince and mash garlic with 3/4 teaspoon salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.
ASIAN SHRIMP PACKETS
Shrimp, red bell pepper, and lime flavors mingle within individualized roasting packets that make serving a breeze.
Provided by Molly Gilbert
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
- Mix rice, red bell pepper, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
- Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon peanut oil over each pile of shrimp; lay 1 lime slice on top.
- Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
- Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
- Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with peanuts and cilantro.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 33.2 g, Cholesterol 173.3 mg, Fat 8.7 g, Fiber 1.9 g, Protein 23.2 g, SaturatedFat 1.5 g, Sodium 463.3 mg, Sugar 7.2 g
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