Eggplant and Shrimp Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made with minced shrimp topped on or sandwiched between slices of eggplant, then pan-fried until golden.
These savory pancakes are made with minced shrimp topped on or sandwiched between slices of eggplant, then pan-fried until golden. The eggplant stays tender and the shrimp springy, giving them a pleasant savory flavor. They’re a lovely side for a summer dinner.
Side dishes · 25 minutes to cook
Nutrition (per 208.2g serving): 261.9 kcal · protein 16g · carbohydrate 10.9g · fat 16.5g · sodium 371.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you slice the eggplant too thick, it may soften before the shrimp cooks through.
Tips: Pat the shrimp dry so the batter doesn’t get watery and sticks well to the eggplant.
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Ingredients (1 serving)
- Eggplant — 0.5 pc
- Shrimp — 60 g
- Egg — 0.5 pc
- Flour — 1 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp