Chinese Shrimp Pancake

Recipe by MooseCall
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whip the egg white until stiff.
  • Cut the imitation crab meat into little strips lengthwise than.
  • Use the back of your knife to"flatten" the shrimp then mince.
  • Mix all the ingredients for the panckae until they bind well (you can adjust the consistency with some cornstarch or more egg whites).
  • Heat your wok.
  • Spray with cooking spray and some peanut oil in the wok (make sure you use enough oil or the pancake won't be crispy! I use about 2 tbsp).
  • 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.
  • 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).
  • Cut the pancake into finger-food size.
  • Garnish with more cilantro.
  • Mix the sauce and serve!
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