Ingredients
-
-
1
-
2
-
250
-
1/2
-
1
-
3
-
2
-
-
1
-
-
-
-
-
Directions
Chinese Shrimp Pancake, This is my twist on one of my childhood favorite in a local restaurant back in Taiwan. For a long time, I’ve tried to imitate the recipe but never quite got it – until I replace mayonnaise with whipped egg whites for binding the pancake together. Yum! The original version also had water chestnut, which I hate and have eliminated 8). My friend says that this goes very well with a tossed purple onion salad and drizzle with hot pepper sauce. Enjoy!, Excellent golden appearance. A bit bland for my taste next time I will add on small hot pepper – I think most will think it is just right. Don’t skimp on the Cilantro. I was a bit worried when I mixed it together and wondered if it would hang together don’t worry it does – takes about 8 min on each side medium heat. I was cautious flipping it over and used a plate as suggested.. The ketchup sugar sauce sounded a bit sweet to me so I served it with a Pad Thai Sauce. I will be making this recipe again thanks Connie Lin
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Steps
|
1
Done
|
Whip the Egg White Until Stiff. |
|
2
Done
|
Cut the Imitation Crab Meat Into Little Strips Lengthwise Than. |
|
3
Done
|
Use the Back of Your Knife To"flatten" the Shrimp Then Mince. |
|
4
Done
|
Mix All the Ingredients For the Panckae Until They Bind Well (you Can Adjust the Consistency With Some Cornstarch or More Egg Whites). |
|
5
Done
|
Heat Your Wok. |
|
6
Done
|
Spray With Cooking Spray and Some Peanut Oil in the Wok (make Sure You Use Enough Oil or the Pancake Won't Be Crispy! use About 2 Tbsp). |
|
7
Done
|
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. |
|
8
Done
|
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). |
|
9
Done
|
Cut the Pancake Into Finger-Food Size. |
|
10
Done
|
Garnish With More Cilantro. |
