Egg, Shrimp and Scallion Pancake Recipe

Egg, Shrimp, and Scallion Pancakes

If you want to have a little something easy to whip up for brunch on a Saturday, these “pancakes” are a great addition with fruit, a biscuit or scone.   You can showcase your creativity and beauty with the pink, yellow and green colors in the pancake.  Have a great tasting cup of coffee or a nice ginger lemon tea to round it all out. Enjoy!

Egg, Shrimp, and Scallion Pancakes ( as written by Andrea Nguyen in “Into the Vietnamese Kitchen, Treasured Foodways, Modern Flavors”).

1# medium shrimp peeled


5 eggs, beaten

2 scallions, chopped

Canola oil or other frying oil

Fish sauce or light soy sauce (if you have this as a main meal -I would not suggest for breakfast)

Refresh Shrimp by putting them in a colander and tossing them with a liberal amount of salt. Rinse immediately under cold water and press gently to drain well. Put the shrimp in a bowl, add the eggs and scallions, and mix well.

Put enough oil into a large nonstick skillet to coat the bottom thinly. Place over medium heat until a drop of egg immediately sizzles and bubbles upon contact with the oil. To make each pancake, ladle about 2 tablespoons of the egg mixture into the skillet, making sure that a few shrimp are included in each portion, and then quickly nudge the shrimp on each pool of egg so they don’t overlap. Fry only as many pancakes at once as will fit without over crowding, about 3 pancakes at a time in a 12-inch skillet. Don;t worry about the shape each one takes, as they are meant to be free form. When the edges of a pancake are set and lightly browned, after about 2 minutes, use a spatula to turn it carefully. Fry for another 30 seconds to 1 minute, until browned on the second side. Transfer the finished pancakes to a plate and keep them warm while you fry the rest.

Here is a look into this weeks adventure!

Fried Wontons with sweet and sour sauce

Cucumber and Shrimp Salad

White Tree Fungus in Clear Broth

Grilled Chicken with Dipping Sauce

Carmelized Minced Pork

Grilled Lemongrass Pork Riblets

Napa Cabbage and Shrimp Salad

Cellophane Noodles with Crab and Black Pepper

Creamy Corn and Shiitake Mushroom Soup

Beef Pho

See you later! ~~ Gặp lại sau nhé


2 Comments Add yours

  1. Cellophane noodles are made from mung bean starch. They were hard to find because I was looking for something that looked like cellophane wrap. The word cellophane is really not listed on the package. When we tried to ask for where the cellophane noodles were located in the Asia Market, she pointed us in the direction of at least 30 other kinds of noodles! They go great with salads, meats and soups and absorb the flavors composed in the dish.

  2. Sue Eldon says:

    What on earth are cellophane noodles? Sounds scary! The rest sounds totally yummy. Have fun cooking and eating it all.


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