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Asian Shrimp Pancakes

Name: Asian Shrimp Pancakes
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: about 2-1/2 dozen.
Ingredients: 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 chili sauce or fresh cilantro leaves

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Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 5 min./batch

Makes

about 2-1/2 dozen

Updated: Oct. 13, 2022

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

Asian Shrimp Pancakes Recipe photo by Taste of Home

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Ingredients

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 chili sauce or fresh cilantro leaves

Directions

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.
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.

Asian Shrimp Pancakes

Ingredients

Directions

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