Shrimp and Egg Pancake
Prep time
Cook time
Total time
Serves: 4
  • 1 pound peeled and deveined shrimps
  • ½ teaspoon potato starch
  • ¼ teaspoon salt
  • 3 eggs, beaten
  • 1 teaspoon soy sauce
  • 1 teaspoon cooking wine
  • a touch of white pepper (optional)
  • ¼ teaspoon sugar
  • 2 teaspoons oil
  • 1 stalk scallion, chopped
  1. Rub potato starch and salt onto the shrimps and marinate for 10 minutes.
  2. In a small container, crack and beat 3 eggs, toss in soy sauce, cooking wine, white pepper and sugar, stir to mix well and set aside.
  3. Heat 1 teaspoon of oil in a skillet over medium heat, sauté the shrimps for 2 minutes or until bright pink and opaque, transfer to a plate and set aside.
  4. In the same pan, pour in another teaspoon of oil and tilt pan to spread evenly.
  5. Slowly pour in the egg mixture until the bottom of the pan is covered, wait about 2 minutes or until hasn't completely set.
  6. Place the shrimps on top, and sprinkle with chopped scallion.
  7. Cover the pan with a lid and let it cook 1-2 more minutes until the egg has set.
  8. Serve hot to enjoy!
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Recipe by Spice the Plate at