Crispy Shrimp and Eggplant Pancakes
Crispy Shrimp and Eggplant Pancakes
Easy and Delicious Shrimp and Eggplant Pancakes Recipe | A Perfect Fusion of Shredded Eggplant and Shrimp
Introducing our crispy shrimp and eggplant pancakes, made with finely shredded fresh eggplant and an equal amount of chopped shrimp for an explosion of flavor. Instead of making one large pancake, we’re shaping individual, bite-sized rounds using a tablespoon of batter, making them easy to eat and visually appealing. They are absolutely delicious when paired with our homemade crispy pickled peppers! This delightful pancake offers the best of both worlds – the tender eggplant and the chewy shrimp – creating a unique and satisfying dish.
Main Ingredients- 1 cup (200ml) pancake mix
- 1 cup (200ml) cold water
- 1 fresh eggplant
- 200g peeled and deveined shrimp
- Pinch of black pepper
Cooking Instructions
Step 1
In a bowl, combine 1 cup of pancake mix and 1 cup of cold water. Whisk until smooth, ensuring there are no lumps. Using cold water helps achieve a crispier texture.
Step 2
Wash the fresh eggplant thoroughly and trim off the stem. Shred the eggplant as thinly and finely as possible. The thinner the shreds, the more tender and evenly cooked they will be.
Step 3
Add the shredded eggplant to the prepared batter and mix well, ensuring the eggplant is evenly distributed throughout.
Step 4
Thaw the frozen shrimp. If using frozen shrimp, you can either let them thaw at room temperature or briefly soak them in cold water. Rinse them under running water and drain them thoroughly in a colander. Removing excess moisture is crucial for crispy pancakes and to prevent oil splattering.
Step 5
Once drained, gently mash the shrimp with the back of a knife. Then, use the sharp side of the knife to roughly chop the shrimp. Chopping them coarsely, rather than finely mincing, will provide a more pleasant chewy texture.
Step 6
Add the chopped shrimp to the batter. Sprinkle a pinch of black pepper over the shrimp, then mix everything together evenly to create the final batter.
Step 7
Heat a non-stick skillet over medium heat and add a generous amount of cooking oil. Using a tablespoon, scoop portions of the batter and drop them onto the hot pan, gently pressing them down to form small, round pancakes. Making them small ensures they cook quickly and are easy to flip.
Step 8
Fry the pancakes over medium-low heat until golden brown on both sides. Cook until the eggplant and shrimp are fully cooked through and the edges are nicely crispy. Your delicious shrimp and eggplant pancakes are ready to enjoy!
