Shrimp Rice Paper Pancake

Ingredients

• 250 g Shrimp (raw weight, chopped into small pieces)
• 0.5 tsp Sesame oil (for the shrimp mixture)
• 0.5 tsp Cornstarch
• Scallions (chopped)
• Salt (to taste)
• White pepper (to taste)
• 2 Rice paper (sheets)
• Cooking spray (for cooking)
• 3 tbsp Soy sauce (for the sauce)
• 0.5 tsp Sesame oil (for the sauce)
• Red chili flakes or gochugaru (a pinch)
• Sesame seeds (to taste)

Steps

1. 1

   Prepare the shrimp by chopping them into small pieces. You can adjust the size of the pieces according to your preference.

2. 2

   In a bowl, combine the 250 g of chopped shrimp, 0.5 tsp of sesame oil, 0.5 tsp of cornstarch, chopped scallions, salt, and white pepper to taste. Mix well.

3. 3

   Place one sheet of rice paper on a flat surface. Spread the shrimp mixture evenly over it until flattened.

4. 4

   Place the second sheet of rice paper on top of the shrimp mixture to seal the pancake.

5. 5

   Heat a pan over medium-high heat and coat it with cooking spray.

6. 6

   Cook the shrimp pancake in the pan. Each side should take between 3 and 5 minutes to cook.

7. 7

   While cooking, prepare the sauce by mixing the soy sauce, sesame oil, chili flakes, and sesame seeds.

8. 8

   Once the pancake is cooked and crispy, serve garnished with more scallions and accompanied by the soy and sesame sauce.

Notes

Approximate nutritional information per serving: 343 Calories, 50g Protein, 11g Carbohydrates, 10g Fat.

Nutrition per serving

• main dish
• healthy
• high protein
• low calorie
• seafood
• gluten-free
• asian