【Potato shrimp and corn pancake】
I made these potato shrimp and corn pancakes for dinner. Both my son and my husband loved it. It’s a quick and easy recipe. Try this recipe in your kitchen and you’ll see these pancakes disappear fast.
Prepare time: 15 minutes
Cook time: 15 minutes
Serves: 6 servings
1) 1 big potatoe (230 g);
2) 12 medium size frozen shrimp (115g net meat);
3) ¼ cup frozen corn (30g);
4) 1 extra large egg, 1/4 cup all purpose flour (40 g);
5) 3 tbsp finely chopped green onion, ¾ tsp salt, 1/6 tsp chicken broth mix, 1/8 tsp finely ground white pepper, 1 tsp sesame oil
6) 5 tbsp cold water (75g);
7) 3 tbsp vegetable oil;
1: Soak frozen shrimps in cold water to defrost (Picture 1). Peel and devein the shrimp, rinse under cold water and drain well. Cut into small pieces (Picture 2) and set aside.
2: Wash and peel the potato. Cut into pea size (Picture 3). Place chopped potato and frozen corn in a microwave safe bowl, cook for 2 minutes at high power, stir and cook for another 2 minutes until chopped potato pieces fully cooked (Picture 4).
3: In a medium bowl, combine chopped shrimps, cooked potato pieces, corn and all ingredients of Ingredient 4-7) (Picture 5) and mix well (Picture 6).
4: Non-stick sauté pan on medium heat, add 1 tbsp oil. When oil is hot, add each of 4 tsp batter at a time and space out (Picture 7). Cook for 3 minutes then turn over. Cook for another 2 minutes until golden brown. Take out the pancakes and keep warm.
5: Repeat for the rest of batter, serve immediately.