Shrimp and Green Onion Mini-Pancakes

Author: Canadian Living

Mini-pancakes served with a garlicky dipping sauce will disappear in minutes.

  • Portion size 48 servings
  • Credits : Canadian Living Magazine: January 2010

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups raw medium shrimp peeled and chopped
  • 4 green onions chopped
  • 2 hot red peppers seeded and thinly sliced
  • 2 jalapeño pepper seeded and thinly sliced
  • 3 tablespoons vegetable oil
Garlic Soy Sauce:
  • 1/4 cup soy sauce
  • 4 teaspoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 cloves garlic minced

Method

Garlic Soy Sauce: In small bowl, stir together soy sauce, vinegar, oil and garlic; set aside.

In large bowl, whisk together flour, cornstarch and salt; stir in 2 cups (500 mL) ice water until smooth. Beat in eggs just until blended. Stir in shrimp, onions and hot peppers.

In cast-iron or nonstick skillet, heat 1 tbsp (15 mL) of the oil at a time over medium heat. Drop in batter, 1 tbsp (15 mL) per pancake, and cook, turning once, until top is set and bottom is golden, about 6 minutes. Serve hot or at room temperature with sauce.

Nutritional facts Per piece: about

  • Sodium 109 mg
  • Protein 2 g
  • Calories 39.0
  • Total fat 1 g
  • Potassium 25 mg
  • Cholesterol 15 mg
  • Saturated fat trace
  • Total carbohydrate 5 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp and Green Onion Mini-Pancakes

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