Shrimp and Green Onion Mini-Pancakes
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This recipe makes 48 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 39 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 5 g |
| fibre | 0 |
| chol | 15 mg |
| sodium | 109 mg |
| potassium | 25 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 1 |
| vit C | 2 |
| folate | 6 |
Mini-pancakes served with a garlicky dipping sauce will disappear in minutes.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp salt
- 2 eggs
- 2 cups raw medium shrimp, peeled and chopped
- 4 green onions, chopped
- 2 hot red peppers or jalapeño peppers, seeded and thinly sliced
- 3 tbsp vegetable oil
- Garlic Soy Sauce:
- 1/4 cup soy sauce
- 4 tsp rice vinegar
- 2 tsp sesame oil
- 2 cloves garlic, minced
Preparation
Garlic Soy Sauce: In small bowl, stir together soy sauce, vinegar, oil and garlic; set aside.
In large bowl, whisk together flour, cornstarch and sa< 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.
In large bowl, whisk together flour, cornstarch and sa< 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.
Source : Canadian Living Magazine: January 2010
- Keywords : Appetizers; Shrimp; Green onions; Red pepper; Skillet; Soy sauce;
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