Ingredients Jump to Instructions ↓


  2. 3/4 cup all-purpose flour

  3. 1/2 teaspoon baking powder

  4. 5 extra-large free-range eggs

  5. 1/2 cup cold water

  6. 3 tablespoons fish sauce

  7. 1 pound medium shrimp , peeled and deveined

  8. 4 scallions

  9. 3 to 4 tablespoons canola oil


  11. 2 tablespoons fish sauce

  12. 2 tablespoons low- sodium soy sauce

  13. 2 tablespoons rice vinegar

  14. 1/4 teaspoon crushed red pepper flakes

  15. 1 teaspoon sugar

  16. 2 tablespoons sriracha hot sauce , garnish

Instructions Jump to Ingredients ↑

  1. Wash shrimp under cold running water, drain and pat dry with paper towels. Rough chop shrimp up into 1/2-inch pieces. Chop scallions up into 1/4 inch pieces. In a separate bowl, mix dipping sauce ingredients together, except for the hot sauce, which should go into a different bowl.

  2. In a medium mixing bowl, whisk together eggs, water, and fish sauce. In a separate, large mixing bowl, sift flour and baking powder together. Make a well in the centre of the dry ingredients then pour in the wet ingredients. Using a whisk, work from the centre out slowly incorporating the dry ingredients - this will help avoid lumps. Once incorporated, whisk vigorously so everything is completely combined and batter is smooth. Fold in shrimp and scallions.

  3. Let the batter rest for at least 10 to 15 minutes (or up to an hour) to let the air bubbles settle, which will ensure even cooking .

  4. Turn on the broiler. Take a non-stick 12-inch skillet and set over medium-high heat. Add canola oil and once the oil shimmers pour in the mixture - spreading out the seafood evenly. Cook on the stove top for 5 minutes until the edges bubble up slightly then place the whole pan under the broiler. Cook under the broiler for 5-7 minutes until the pancake has puffed up and is golden around the edges. Remove from pan to a large round serving platter and cut into wedges. Serve with dipping sauce and sriracha on the side.


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