Chinese Shrimp Pancake
30 mins (prep 15, cooking 15)
9 ingredients
4 servings
This is my twist on one of my childhood favorite in a local restaurant back in Taiwan. For a long time, I've tried to imitate the recipe but never quite got it - until I replace mayonnaise with whipped egg whites for binding the pancake together. Yum! The original version also had water chestnut, which I hate and have eliminated 8). My friend says that this goes very well with a tossed purple onion salad and drizzle with hot pepper sauce. Enjoy!

Categories:  <-30-mins , shellfish , shrimp , appetizer , time-to-make , asian ,
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Serving Size (140.89 g)
Servings 4
Amount per Serving
Calories 287.03 Calories from Fat 31.5
% Daily Value *
Total Fat 3.5g 21.51%
Saturated Fat 0.72g 14.44%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 482.19mg 80.37%
Total Carbohydrate 54.79g 73.06%
Dietary Fiber 3.44 g 55.07%
Sugars 12.39 g %
Protein 9.56g 76.52%
Vitamin A 451.58IU% Vitamin C 42.06mg%
Calcium 201.05mg% Iron 6.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
raw shrimp, imitation crabmeat, cooking wine