Low-Calorie Shrimp & Scallion Rice Paper Pancakes
Low-Calorie Shrimp & Scallion Rice Paper Pancakes
Ingredients
For the Pancake Filling
- 1 bunch green onions, finely chopped
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1 tablespoon minced garlic, or minced ginger
- 1/2 pound raw shrimp, peeled, deveined, and minced
For the Pancakes
- 8 rice paper wrappers
- as needed water, for softening rice paper
- as needed cooking oil
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon chili oil
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the scallion mixture: Finely chop the green onions. Place the chopped green onions into a mixing bowl.
⏱️ 5 min
- 2
Add seasonings to scallions: To the chopped green onions, add 1 tablespoon of soy sauce, 1/4 teaspoon of salt, and 1 tablespoon of minced garlic or ginger. Mix well.
⏱️ 2 min
- 3
Prepare the shrimp: Take the raw, peeled, and deveined shrimp. Using the flat side of a knife, press down on the shrimp to flatten and finely mince them. Gather the minced shrimp.
⏱️ 5 min
- 4
Combine filling ingredients: Add the minced shrimp to the bowl containing the seasoned green onions.
⏱️ 1 min
- 5
Mix the filling: Put on a food-safe glove and thoroughly mix all the filling ingredients by hand until well combined.
⏱️ 2 min
- 6
Soften rice paper: Fill a shallow bowl or dish with water. Dip one rice paper wrapper into the water until it becomes soft and pliable, about 15-20 seconds.
⏱️ 1 min
- 7
Assemble the pancake (first layer): Heat a non-stick frying pan over medium heat and add a small amount of cooking oil. Place the softened rice paper wrapper into the pan.
⏱️ 1 min
- 8
Add filling: Spoon a generous amount of the shrimp and scallion mixture (about 1/4 of the total filling) onto the rice paper in the pan, spreading it out evenly across the surface.
⏱️ 1 min
- 9
Add second rice paper layer: Dip a second rice paper wrapper into the water until it is soft. Carefully place this softened rice paper on top of the filling in the pan, gently pressing down to seal the edges.
⏱️ 1 min
- 10
Cook the pancake: Cook for 3-5 minutes per side, or until the rice paper becomes crispy and golden brown, and the filling is cooked through. Flip carefully with a spatula. Repeat for the remaining pancakes.
⏱️ 10 min
- 11
Prepare dipping sauce: While the pancakes cook, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of chili oil, 1 teaspoon of sesame oil, and 1 teaspoon of sesame seeds. Stir well to mix.
⏱️ 2 min
- 12
Serve: Once cooked, remove the scallion pancake from the pan. Place it on a cutting board and cut it into desired pieces. Serve immediately with the prepared dipping sauce.
⏱️ 2 min
Kitchen Tools
Low-Calorie Shrimp & Scallion Rice Paper Pancakes
For the Pancake Filling
- 1 bunch green onions, finely chopped
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1 tablespoon minced garlic, or minced ginger
- 1/2 pound raw shrimp, peeled, deveined, and minced
For the Pancakes
- 8 rice paper wrappers
- as needed water, for softening rice paper
- as needed cooking oil
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon chili oil
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
Prepare the scallion mixture: Finely chop the green onions. Place the chopped green onions into a mixing bowl.
⏱️ 5 min - 2
Add seasonings to scallions: To the chopped green onions, add 1 tablespoon of soy sauce, 1/4 teaspoon of salt, and 1 tablespoon of minced garlic or ginger. Mix well.
⏱️ 2 min - 3
Prepare the shrimp: Take the raw, peeled, and deveined shrimp. Using the flat side of a knife, press down on the shrimp to flatten and finely mince them. Gather the minced shrimp.
⏱️ 5 min - 4
Combine filling ingredients: Add the minced shrimp to the bowl containing the seasoned green onions.
⏱️ 1 min - 5
Mix the filling: Put on a food-safe glove and thoroughly mix all the filling ingredients by hand until well combined.
⏱️ 2 min - 6
Soften rice paper: Fill a shallow bowl or dish with water. Dip one rice paper wrapper into the water until it becomes soft and pliable, about 15-20 seconds.
⏱️ 1 min - 7
Assemble the pancake (first layer): Heat a non-stick frying pan over medium heat and add a small amount of cooking oil. Place the softened rice paper wrapper into the pan.
⏱️ 1 min - 8
Add filling: Spoon a generous amount of the shrimp and scallion mixture (about 1/4 of the total filling) onto the rice paper in the pan, spreading it out evenly across the surface.
⏱️ 1 min - 9
Add second rice paper layer: Dip a second rice paper wrapper into the water until it is soft. Carefully place this softened rice paper on top of the filling in the pan, gently pressing down to seal the edges.
⏱️ 1 min - 10
Cook the pancake: Cook for 3-5 minutes per side, or until the rice paper becomes crispy and golden brown, and the filling is cooked through. Flip carefully with a spatula. Repeat for the remaining pancakes.
⏱️ 10 min - 11
Prepare dipping sauce: While the pancakes cook, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of chili oil, 1 teaspoon of sesame oil, and 1 teaspoon of sesame seeds. Stir well to mix.
⏱️ 2 min - 12
Serve: Once cooked, remove the scallion pancake from the pan. Place it on a cutting board and cut it into desired pieces. Serve immediately with the prepared dipping sauce.
⏱️ 2 min