Shrimp Pancakes recipe - ingredients, nutrition and when to eat it
Shrimp pancakes are made by coating plump shrimp in egg and pan-frying them until golden.
Shrimp pancakes are made by coating plump shrimp in egg and pan-frying them until golden. They’re perfect for a holiday spread or whenever you need a light side dish to serve with rice.
Seafood · 20 minutes to cook
Nutrition (per 175.2g serving): 284.5 kcal · protein 26.2g · carbohydrate 12.9g · fat 12.9g · sodium 406.2mg
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: Dry the shrimp thoroughly so the egg coating doesn’t slide off in the pan.
Tips: If the pan is too hot, the egg coating can burn before the shrimp cook, so keep the heat at medium-low.
Tips: Cutting the shrimp lengthwise in half before frying helps them cook evenly and gives them a wider shape.
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Ingredients (1 serving)
- Shrimp — 8 pc
- Egg — 1 pc
- Flour — 2 Tbsp
- Cooking oil — 2 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp