Shrimp and Egg Filling Shortbread

Shrimp and Egg Filling Shortbread

by Water spinach

4.8 (1)







After all, it’s better to make it by yourself, and give lazy people a little way to be lazy. Flying cakes can replace themselves with noodles, and they don’t need oil. The crust is clearly layered. After being poured into eggs, it is absolutely crispy on the outside and tender on the inside. , Crisp on the outside and fragrant on the inside. You can add chopped cilantro, chopped green onion, pork floss or diced shrimp in the egg liquid according to personal preference, and the taste will be better. Absolutely no difficulty, the only reminder is: the whole process of pancakes must be a small fire, people must "serve" by the side, otherwise it will be anxious.


Shrimp and Egg Filling Shortbread

1. Beat the eggs with egg custard or chopsticks, chop the prawns into small pieces, and mix the prawns into the egg liquid

Shrimp and Egg Filling Shortbread recipe

2. Add a little salt and stir well (if the taste is light, you can leave it alone, or brush the sauce in addition)

3. Fry the pie with the lowest heat until the edge of the pie starts to bulge obviously (if you don’t stick the pan, you don’t need to brush the oil, and the ordinary pan, please brush a little oil on the bottom of the pan), then you can turn it over

4. See the golden noodles, wait for the cake to bulge, use chopsticks to pick a hole from the bulge, it can be slightly larger

Shrimp and Egg Filling Shortbread recipe

5. Use chopsticks to lift the cake crust slightly, pour the shrimp and egg liquid into the cake with the other hand, and make the egg liquid evenly slide out

6. Continue to use small fire pancakes, bake them until the egg is half-solidified, then turn over, take out the pancakes, and sprinkle with black pepper.

Shrimp and Egg Filling Shortbread recipe
Shrimp and Egg Filling Shortbread recipe
Shrimp and Egg Filling Shortbread recipe


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