Prawn pancakes - Chinese style

A nice simple recipe that I been using for years, originally copied from a long forgotten Chinese recipe book. The Chinese influence, I guess, is that it's made from chicken stock rather than milk? It's really just a prawn omelette!

It's the sort of recipe that's great as a base; just mess about and add other things you fancy to make a very special meal.

Prawn pancakes - Chinese style

Servings:	Serves 4
Calories per serving:	187
Ready in:	20 minutes
Prep. time:	5 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	7th April 2023

Best recipe review Seafood Omelette 🦐🦐🦐 4.6/5 They were very nice, not very Chinese though, do you think? NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 50g of small peeled prawns (or shrimps)
• 4 eggs, lightly beaten
• 75g plain flour
• sea salt
• Freshly ground black pepper, mixed with freshly ground Szechuan peppercorns
• 120 ml chicken stock - stock made from chicken Oxo is fine - allow to cool properly before mixing with the eggs!
• 2 spring onions, chopped
• 2 tablespoons olive oil

Method

1. Add everything apart from the oil, prawns and spring onions to a mixing bowl
2. Mix everything together to make a nice batter
3. Stir in the prawns and spring onions
4. Heat a little of the olive oil in a large frying pan
5. Spoon in a quarter of the mix and tip the pan top coat evenly
6. Cook until lightly browned, then turn and brown the other side
7. Repeat with the other three pancakes

• 

  The mixture - with extra shrimp

• 

  Pan frying, halfway done

• 

  Two pancakes cooked and ready to serve

Serving suggestions

Serve with a salad and fresh tomatoes

Variations

This recipe is lovely with crayfish but I couldn't get any today.

Chef's notes

The 0riginal recipe calls for on 50g of prawns; we're pigs so will be using a full 200g pack of peeled prawns!

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