Shrimp and Vegetable Pancakes: A Delicious Side Dish!
Shrimp and Vegetable Pancakes: A Delicious Side Dish!
Savory Shrimp and Egg Pancakes / Easy Pan-Fried Shrimp Cakes
Made these as a side dish for rice! These delightful shrimp pancakes are incredibly easy to make and packed with flavor. Perfect for a quick meal or a healthy snack.
Main Ingredients- Shrimp 1/2 handful (about 50-70g), raw or cooked
- 1/4 Onion
- 1/6 King Oyster Mushroom
- Small amount of Chives or Green Onion
- 2 Eggs
Seasoning & Others- Pinch of salt (for shrimp and vegetables)
- Tiny pinch of salt (for egg mixture)
- Cooking oil as needed
- Pinch of salt (for shrimp and vegetables)
- Tiny pinch of salt (for egg mixture)
- Cooking oil as needed
Cooking Instructions
Step 1
First, rinse the shrimp thoroughly. If using pre-cooked cocktail shrimp, thaw and pat them dry. Finely mince or thinly slice the onion (1/4) and king oyster mushroom (1/6). Chop the chives or green onion. Cutting the vegetables small ensures they cook evenly and prevents the pancakes from falling apart.
Step 2
Lightly sprinkle a pinch of salt over the prepared onion, mushroom, and green onion. In a separate bowl, crack the 2 eggs and add a tiny pinch of salt. Whisk well until combined. Add the seasoned vegetables and the rinsed shrimp to the whisked eggs. Gently mix everything together, being careful not to mash the shrimp.
Step 3
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, use a ladle or spoon to carefully pour portions of the batter into the pan, forming thin, round pancakes. Avoid making them too thick, as this will make it harder to cook them through. Cook until the bottom is golden brown and slightly crispy.
Step 4
When the bottom side is golden, carefully flip the pancakes using a spatula or tongs. Cook the other side for another 2-3 minutes, or until it’s also golden brown and cooked through. Once both sides are beautifully golden and cooked, your delicious shrimp pancakes are ready to serve!
