Rice Paper Shrimp Pancake
Chris Lee cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Michael Carroll on SeeMeCook
A crispy, high-protein shrimp pancake wrapped in rice paper and pan-fried until golden. It is served with a sesame-soy dipping sauce and fresh green onion.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Shrimp Pancake
- 2 g
- 1 g
- 15 g
- 18 g
Sesame Oil Soy Sauce
- 50 g
- 2 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 320 g before cooking, which is about 320 g per serving.
Steps
Peel and devein the shrimp if necessary. Dice the shrimp into small pieces; use larger or smaller chunks according to your preference.
Place the diced shrimp in a bowl. Add ½ teaspoon sesame oil, ½ teaspoon cornstarch, chopped green onion, salt, and white pepper to taste.
Mix the shrimp mixture thoroughly until the cornstarch and seasonings are evenly distributed.
Lay one rice-paper sheet on a work surface. Spread the shrimp mixture evenly over the sheet, leaving a small border around the edge.
Place the second rice-paper sheet on top of the shrimp mixture and press gently so the layers adhere and the pancake is evenly shaped.
For the dipping sauce, stir together the soy sauce, ½ teaspoon sesame oil, a pinch of chili flakes or gochugaru, and sesame seeds in a small bowl.
Heat a nonstick pan over medium-high heat and lightly coat it with cooking spray.
Carefully place the rice-paper shrimp pancake in the hot pan. Cook for 3–5 minutes, until the underside is crisp and the shrimp layer is beginning to cook through.
Flip the pancake carefully and cook the second side for another 3–5 minutes, until the rice paper is crisp and the shrimp is fully cooked. The shrimp should be opaque and reach 145°F (63 °C) / 63°C (145 °F) internally.
Serve the crispy pancake with additional green onion and the sesame-oil soy sauce dip.
Notes
The source lists 343 calories and 50 g protein for the recipe. Cook the shrimp thoroughly; avoid overcrowding the pan and handle the filled rice paper carefully when flipping.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 399
- Protein
- 66 g
- Carbs
- 19 g
- Fat
- 7 g
- Fiber
- 1 g
Where the calories come from
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