Asian Shrimp Pancakes Recipes

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.

Steps:

• Whip the egg white until stiff.
• Cut the imitation crab meat into little strips lengthwise than.
• Use the back of your knife to"flatten" the shrimp then mince.
• Mix all the ingredients for the panckae until they bind well (you can adjust the consistency with some cornstarch or more egg whites).
• Heat your wok.
• Spray with cooking spray and some peanut oil in the wok (make sure you use enough oil or the pancake won't be crispy! I use about 2 tbsp).
• In the med-high temp wok, put all the pancake mixture into the wok and use the back of a big spoon, flatten the mixture on the wok.
• When you can start to smell the yummy pancake cake, flip and cook the other side until done (I never learn how to just "toss" the pancake, so I slide it on another plate and then flip it).
• Cut the pancake into finger-food size.
• Garnish with more cilantro.
• Mix the sauce and serve!

Steps:

• Mince and mash garlic with ¾ t salt, then whisk together with water, eggs and sesame oil. Add flour and whisk until smooth. Stir in scallions, bell pepper and shrimp.
• Heat 1 T oil in large skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of four (2 tablespoons each being sure to include a piece or two of shrimp and some of the vegetables). Press each down lightly with a large spatula, to flatten and evenly distribute the vegetables and cook until golden and cooked through (3 to 5 minutes), turning once.
• Drain on paper towels then transfer to a rack in a very low oven (200 degrees F).
• Add oil to the skillet between batches.

Steps:

• Refresh the shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under cold water and press gently to drain well. Put the shrimp in a bowl, add the eggs and scallions, and mix well.
• Put enough oil into a large nonstick skillet to coat the bottom thinly. Place over medium heat and heat until a drop of egg immediately sizzles and bubbles upon contact with the oil. To make each pancake, ladle about 2 tablespoons of the egg mixture into the skillet, making sure that a few shrimp are included in each portion, and then quickly nudge the shrimp in each pool of egg so they don't overlap. Fry only as many pancakes at once as will fit without crowding, about 3 pancakes at a time in a 12-inch skillet. Don't worry about the shape each one takes, as they are meant to be free-form. When the edges of a pancake are set and lightly browned, after about 2 minutes, use a spatula to turn it carefully. (If the pancakes have stuck together, use the spatula to separate them before flipping.) Fry for another 30 seconds to 1 minute, until browned on the second side. Transfer the finished pancakes to a plate and keep warm while you fry the rest.
• Arrange the pancakes on 2 plates or a platter and serve with the fish sauce for dipping.

Steps:

• Preheat oven to 200°F. Set a rack in a 4-sided sheet pan and put in oven. Mince and mash garlic with 3/4 teaspoon salt, then whisk together with water, eggs, and sesame oil. Whisk in flour until smooth. Stir in scallions, bell pepper, and shrimp.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Stir batter, then cook pancakes in batches of 4 (2 tablespoons each, with some vegetables and 1 or 2 pieces shrimp), pressing down lightly with a large spatula to flatten and evenly distribute vegetables, turning once, until golden and cooked through, 3 to 5 minutes per batch. Drain on paper towels, then transfer to rack in oven to keep warm. Add oil to skillet between batches as needed.

Steps:

• Marinate the shrimp and pork loin with the fish sauce and MSG in a glass or ceramic bowl for 30 minutes.
• Mix rice flour, water, coconut milk, green onions, and saffron powder.
• Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Drop 1/4 of the rice flour mixture and fry a large, thin pancake until bubbles form and the edges are dry, 3 to 4 minutes.. Put 1/4 of the shrimp and pork mixture on the pancake. Reduce heat to medium, add 1/4 of the bean sprouts and basil, flip, and cook until browned on the other side, 2 to 3 minutes. Fold pancake in half and transfer to a plate. Repeat with remaining batter and filling.
• Mix lime juice, fish sauce, water, sugar, red chiles, garlic, and MSG for sauce together. To eat, roll the pancakes up together in a mustard green leaf and dip in the sauce.