Rice Paper Scallion Shrimp Pancake

Ingredients

• 250 g Shrimp (Raw weight)
• 0.5 tsp Sesame oil (For the shrimp mixture)
• 0.5 tsp Cornstarch
• Green onion (Amount unspecified; some for the shrimp mixture and some for serving)
• Salt (To taste)
• White pepper (To taste)
• 2 sheets Rice paper
• Cooking spray (For spraying the pan; amount unspecified)
• 3 tbsp Soy sauce (For the sesame-soy dipping sauce)
• 0.5 tsp Sesame oil (For the dipping sauce)
• Chili flakes or gochugaru (A pinch)
• Sesame seeds (Amount unspecified; for the dipping sauce)

Steps

1. 1

   Dice the raw shrimp into small pieces. Choose the chunk size to suit your preference.

2. 2

   Place the diced shrimp in a bowl. Add ½ teaspoon sesame oil, ½ teaspoon cornstarch, green onion, salt, and white pepper, then mix to combine.

3. 3

   Lay one sheet of rice paper on a work surface. Spread the shrimp mixture evenly over it, flattening the mixture into a layer. Place the second rice paper sheet on top.

4. 4

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

5. 5

   Cook the shrimp pancake in the pan for 3–5 minutes on each side, until cooked through and crispy.

6. 6

   Stir together the soy sauce, ½ teaspoon sesame oil, a pinch of chili flakes or gochugaru, and sesame seeds for the dipping sauce.

7. 7

   Serve the cooked pancake with green onion and the sesame-soy dipping sauce.

Notes

The source does not specify amounts for green onion, cooking spray, sesame seeds, or the salt and white pepper beyond to taste. Serving count is estimated as one pancake; the source does not state a yield. The listed 343 calories and macros are the creator's stated figures.

Nutrition per serving

• main
• high-protein
• crispy
• pan-fried
• gluten-containing
• seafood