I am super excited about today’s post, because this is going to be my 100th recipe post on Spice the Plate! Before I tell you more about this egg and shrimp pancake dish, I want to spend time thanking everyone for your support along the way.
While this started as a hobby to share my home-made Asian recipes with people around the world, this food blog has grown to become a important part of my life. Learning that people enjoy the recipes I share helps bring me happiness and sense of achievement. In the future, I will work even harder to post more tasty and easy-to-follow home-made recipes, thanks again everyone!
Today I made a shrimp and egg pancake garnished with scallion. It could be made in less than 20 minutes and served as an appetizer or a side dish of a meal.
There are two simple things we can do before cooking to ensure texture and flavoring of the dish. 1) Marinate the shrimp with potato starch and salt for 10 minutes; 2) season the egg mixture with soy sauce, cooking wine, white pepper and sugar.
Starch provides a light coating to the shrimp which will help to tenderize the meat and retain moisture in the shrimp.
With proper preparation, the actual cooking of this dish is a breeze. To sum up, simply place the sautéed shrimps onto the egg while the bottom has set but there are still liquid on top (shown above). After sprinkling the chopped scallion on top, cover the pan to let it simmer until the egg is set and that’s it!
The bouncy shrimp is the biggest feature of this dish and also my favorite part. The freshness of the shrimp is the key to success of this dish. I’ve made this appetizer a couple times when we had friends over for dinner and have received a lot of compliments on it. Give it a try, I am sure you will like it too!
I hope you enjoy making this tasty shrimp and egg pancake. If you like this recipe, please leave a rating and share it with your friends!
- 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
- Rub potato starch and salt onto the shrimps and marinate for 10 minutes.
- 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.
- 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.
- In the same pan, pour in another teaspoon of oil and tilt pan to spread evenly.
- Slowly pour in the egg mixture until the bottom of the pan is covered, wait about 2 minutes or until hasn't completely set.
- Place the shrimps on top, and sprinkle with chopped scallion.
- Cover the pan with a lid and let it cook 1-2 more minutes until the egg has set.
- Serve hot to enjoy!
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