Shrimp Pancakes

Name: Shrimp Pancakes
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Flour; 100g shrimp; 80g pea; 80g corn; 80g carrot; Some Canola Seed Olive Oil; 3g salt; a little Black pepper; a little Chicken noodles; a little Cumin powder; Some Shimizu

by Easy to cook

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

4

I am very pleased to have the opportunity to try out 4L canola oil from Evergrande Xing’an. The so-called hardships, because of express delivery, I have not received the goods. After many setbacks, Meijiejie re-mailed the trial products to taste such high-quality edible oil. , I am very grateful for the enthusiastic help from the editor and Xiao Xiong of Food Jie. Food is still very touched. Food Jie is a warm and loving place. It is a fun and practical place to play here, and it feels like home. I am grateful for all the good things I have encountered~

Shrimp Pancakes

1. Prepare the ingredients, wash the carrot, corn and peas, blanch them, wash the shrimp, add salt and black pepper, stir well, marinate for about 30 minutes, take out the flour

2. Pour the blanched ingredients into the cooking machine, add the marinated shrimps, and power on to smash them

3. Flour in a large bowl, pour in shrimps and carrots

4. Add appropriate amount of water, add a little salt, cumin powder, chicken powder, and stir evenly. The suitable state is a flowable batter.

5. Heat the pan and pour the canola seed olive oil

6. Use a spoon to scoop up the batter and spread it evenly on the top of the frying pan. A spoonful of the batter is spread out into a cake. Fry until the bottom solidifies and turns brown.

7. Turn it over and fry until browned

Tips:
The prawns are marinated in advance for easy taste, the carrots, peas and corn kernels are blanched in advance, and the process of pancakes is much shorter. The flour should not be too little when adding water, the batter can't be stirred if there is less, the batter and the ingredients are not easy to mix, and the water should not be too much. If the water is added, the pancake will not be easy to shape. The most suitable is the state where the batter is thick and fluid when stirred.