Egg, shrimp and scallion pancakes
⇐ Cooking⇐ Recipes from cookery books
More mini omelettes than pancakes but still a nice neutral accompaniment to other chinese, thai etc foods
Ingredients
quantities not too important but you want prawns and onions in balance and enough egg to make mini omelettes - because that is what they are
- prawns or shrimps
- spring onions - all but the coarsest green parts (scallions)
- eggs, lightly beaten
Method
- Rinse the prawns, drain and dry. Put the prawns in a bowl, add the eggs and mix in the spring onions. Season with salt and pepper.
- Heat a large frying pan over medium heat. Add a little oil. Test the heat - a little bit of egg mixture should immediately sizzle and bubble on contact. For each pancake drop 2 Tbsp of mixture into pan making sure each has its share of shrimp and onion trying to make sure prawns don't overlap. Repeat till pan is full but don't overcrowd - about 3 to a large frying pan is fine. When the edges of the pancakes are brown - about 2 minutes - flip over for another 30 seconds to a minute.
Into the Vietnamese Kitchen Andrea Nguyen
vietnamese omelette omelettes
vietnamese
Vietnamese prawn miniomelettes