Pancakes with shrimp and corn
4 servings
55 minutes
Shrimp and corn pancakes are a delicate dish of Chinese cuisine that combines the tenderness of seafood with the sweet taste of corn. The recipe is rooted in traditional dishes from southern provinces of China, where fresh shrimp are often used in street food. Crispy on the outside and soft on the inside, these pancakes are perfect for a light breakfast or as an appetizer to a main course. Their savory flavor is complemented by garlic and herbs, while the golden crust makes them particularly appetizing. They pair well with soy sauce or spicy dips, adding richness and depth to the meal. Ideal as a standalone dish or part of a festive spread, shrimp and corn pancakes offer a harmony of textures and flavors that will pleasantly surprise even the most discerning gourmets.
1
Sift the wheat flour, baking powder, and 1 tsp of salt into a bowl. Add the eggs and half of the water, whisking until a smooth dough forms. Add more water until the consistency resembles sour cream.
- Wheat flour: 125 g
- Baking powder: 1.5 tablespoon
- Salt: to taste
- Chicken egg: 2 pieces
- Water: 200 ml
2
Add finely chopped garlic and onion. Cover and let sit for about 30 minutes. Add chopped shrimp and corn to the dough. Season with black pepper to taste.
- Garlic: 1 clove
- Leek: 1 head
- Peeled shrimp: 250 g
- Canned corn: 125 g
- Ground black pepper: to taste
3
Heat 3 tablespoons of vegetable oil in a deep skillet. Spoon the dough into it and fry on both sides until golden brown.
- Vegetable oil: to taste
4
These pancakes can be garnished with fresh herbs or leeks before serving.
- Green: to taste
- Leek: 1 head