Asian Shrimp Pancakes Recipe
Asian Shrimp Pancakes Recipe photo by Taste of Home
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Asian Shrimp Pancakes Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch
MAKES: 32 servings


  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup water
  • 2 teaspoons toasted sesame oil
  • 1 cup all-purpose flour
  • 6 green onions, thinly sliced
  • 1/2 medium sweet red pepper, finely chopped
  • 1/2 pound peeled and deveined cooked shrimp (31-40 per pound), halved lengthwise
  • Optional toppings: wasabi mayonnaise, Sriracha Asian hot chili sauce or fresh cilantro leaves


  1. 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.
  2. 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. Yield: about 2-1/2 dozen.
Originally published as Asian Shrimp Pancakes in Taste of Home Christmas Annual Annual 2016, p114

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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