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    You are in: Home / Recipes / Korean Shrimp and Scallion Pancakes Recipe
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    Korean Shrimp and Scallion Pancakes

    Average Rating:

     3 Total Reviews

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    • on February 05, 2012

      Yummo, beautiful blend of flavors! I intended to halve the shrimp while still partially frozen but let them defrost entirely so took the very lazy step of using them whole, it didn't affect the taste but as you can see in my photo did affect the presentation, they would have browned much more evenly if I'd followed that step properly. I served along with a quick dipping sauce of soy / sesame seeds / sesame oil and garllic.

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    • on April 03, 2009

      I enjoyed this dish. Two of us ate this entire recipe for dinner. It was pretty quick to come together, the prep was primarily peeling and halving the shrimp. It was a nice change of pace for us and something I would make again. Thanks for posting.

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    • on March 22, 2009

      Excellent recipe! I prepared these using rice flour and followed the directions as written and served them with a soya based sauce and roast asparagus. Delicious! Made for Please Review My Recipe tag game.

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    Nutritional Facts for Korean Shrimp and Scallion Pancakes

    Serving Size: 1 (114 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 166.5
     
    Calories from Fat 91
    54%
    Total Fat 10.1 g
    15%
    Saturated Fat 1.5 g
    7%
    Cholesterol 82.3 mg
    27%
    Sodium 401.5 mg
    16%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.9 g
    3%
    Protein 7.1 g
    14%
    Detailed Nutrition Values About Nutrition Info
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