This savoury pancake consists of shrimps, coriander and fish sauce — a Thai plus Chinese flavour. It’s very easy to make and can be ready in 15 minutes.
I bought a pack of frozen shrimps online, which surprised me of how small it was! Don’t even bother to put into pasta or to stir-fry eggs.
So I came up with this idea — throw them into a savoury pancake! If you can’t find this kind of tiny frozen shrimps, Chinese dried shrimps or Japanese sakura shrimps can work too.
Use a Big Bunch of Coriander
I tried using 25 g coriander to make this pancake before, but the coriander taste was too subtle. Then I saw a Japanese recipe called for 50 g, which was double the quantity. I did follow, and finally got the coriander to be the star of the pancake.
Coriander and Shrimp Savoury Pancake Recipe
If you don’t have tapioca starch, try cornflour (Or try mixing both). The output won’t be the same since tapioca offers soft and chewy texture, while cornflour do the pancake crispy.
Ingredients
Makes approx. 8″ pancake
- 80 g frozen shrimp
- ½ banana shallot, diced
- 50 g fresh coriander, chopped
- 50 g plain flour
- 25 g tapioca starch
- 100 ml water
- 1 tbsp fish sauce
- white pepper
- oil
How to Make
- Mix the flour, starch and white pepper in a large bowl, pour in water and fish sauce. Mix well.
- Stir in the shallots, coriander and shrimps. Again mix well.
- Warm a tbsp of oil in a pan over medium heat, pour in the batter and swirl the pan for an even distribution.
- Fry until both sides turned golden and cooked through.
