Pancakes with shrimp and sauce
4 servings
40 minutes
Shrimp pancakes with sauce are an exquisite dish of Chinese cuisine that embodies a wealth of flavors and textures. Tender shrimp combine with crunchy cabbage, aromatic shiitake mushrooms, and a spicy sauce to create a harmony of sweet, salty, and spicy. The batter made with miso paste gives the dish a rich umami flavor, while frying in hot oil makes the pancakes golden and appetizing. This recipe has roots in traditional Chinese snacks and can be served as a main dish or as part of a festive feast. Served hot and generously drizzled with a thick sauce that combines tomato paste, rice wine, fish and soy sauce with hints of honey and aromatic herbs for a vibrant flavor accent. It pairs perfectly with light green tea or white wine.
1
Thaw the shrimp, clean them, and cut into small pieces.
- Frozen prawns (shrimp): 300 g
2
Finely shred the cabbage, salt it, let it sit for 5 minutes, then squeeze it out.
- Napa cabbage: 0.5 piece
- Sea salt: 0.5 teaspoon
3
Squeeze juice from a quarter of a lemon. Cut shiitake into thin strips and drizzle with lemon juice.
- Lemon: 0.3 piece
- Shiitake mushrooms: 5 piece
4
Slice the green onion thinly on a diagonal.
- Spring onion: 3 stems
5
Prepare the dough: mix flour with starch, add 1 tablespoon of mirin, an egg, vegetable broth, and finally — miso paste. Whisk everything until a smooth dough is obtained.
- Wheat flour: 150 g
- Potato starch: 50 g
- Mirin: 2 tablespoons
- Chicken egg: 1 piece
- Vegetable broth: 200 ml
- Miso paste: 1 teaspoon
6
Add mushrooms, cabbage, shrimp, green onions, and mix everything again.
- Shiitake mushrooms: 5 piece
- Napa cabbage: 0.5 piece
- Frozen prawns (shrimp): 300 g
- Spring onion: 3 stems
7
Heat vegetable oil in a deep pan or wok and fry the pancakes for 2-3 minutes on each side, then place them on paper towels to remove excess oil.
- Vegetable oil: 2 tablespoons
8
Chop the chili pepper finely.
- Chili pepper: 0.3 piece
9
Chop mint and cilantro finely — it should yield 1 tablespoon.
- Fresh mint: 3 sprigs
- Cilantro: 2 sprigs
10
Prepare the sauce: mix tomato paste, rice wine, soy and fish sauce, remaining mirin, mustard, honey, chili, mint, and cilantro.
- Tomato paste: 1 teaspoon
- Rice wine: 1 teaspoon
- Soy sauce: 1 tablespoon
- Fish sauce: 1 tablespoon
- Mirin: 2 tablespoons
- Wholegrain mustard: 1 teaspoon
- Honey: 1 teaspoon
- Chili pepper: 0.3 piece
- Fresh mint: 3 sprigs
- Cilantro: 2 sprigs
11
Serve the pancakes hot, drizzled with sauce.