ASIAN SHRIMP PANCAKES

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Asian Shrimp Pancakes image

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

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 :

*** Explore more Asian Shrimp Pancakes Recipes »

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