Best Asian Shrimp Pancakes Recipes

Asian Shrimp Pancakes image

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts :

ASIAN SAUTED SHRIMP SALAD WITH POTATO PANCAKES image

Yield 6 servings

Number Of Ingredients 18

2 pounds very large shrimp
1/2 teaspoon salt
2 tablespoons olive oil for frying
1 grated carrot
1 tablespoon grated ginger
1 thinly sliced celery rib
1 cup sugar snap pea pods chopped
1 scallion sliced thinly
1/8 cup rice wine vinegar
1/4 cup olive oil for dressing
1 teaspoon soy sauce
1/8 teaspoon freshly grated pepper
Pancakes:
6 medium Yukon Gold Potatoes (hand grated)
1 beaten egg
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons olive oil

Steps:

Add olive oil to 12 inch fry pan, salt shrimp and saute a few minutes on each side until white. Cool shrimp to touch and cut into large pieces. In a large mixing bowl wisk 1/4 cup olive oil, 1/8 cup rice wine viengar, soy sauce & pepper. Add grated ginger, grated carrot, thinly sliced celery, scallion and chopped sugar snap peas. Stir in sliced shrimp with remaining oil from saute pan. Hand grate 6 medium Yukon Gold Potatoes. Drain in Colander. Place into mixing bowl and stir in egg, salt, pepper and baking soda. Place 2 tablespoons of olive oil in 12 inch fry pan, heat oil. Saute pancakes 3-4 minutes on each side. Drain pancakes on paper towels. Place potato pancakes on a platter and spoon asian shrimp salad on top.