Sometimes you’re just too busy and tired to actually cook. This crispy, savory pancake comes together in 10 minutes using just rice paper, shrimp paste, and a few pantry staples.
This recipe is loosely inspired by Korean seafood pancake. But instead of making a batter from scratch, we’re just using rice paper. It crisps up nicely and holds the filling together without any extra effort. Serve this with a quick dipping sauce and you’ve got yourself a meal (or snack — that’s valid too).
Rice Paper Shrimp Pancake
A quick, lazy meal inspired by Korean seafood pancake. Made with rice paper so it's also naturally gluten free!
Ingredients
Dipping sauce:
Instructions
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In a small bowl, combine the soy sauce, rice vinegar, sesame oil, gochugaru, sugar, sesame seeds, and about one-third of the chopped scallions. Set aside.
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Lay one sheet of rice paper on a flat surface. Cut a corner off the bag of shrimp paste and pipe it across the sheet. Sprinkle the rest of the chopped scallions on top. Use a spoon to spread everything evenly, then place the second sheet of rice paper on top and press down gently.
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Heat the neutral oil in a nonstick pan over medium-high heat. Add the pancake and cook for 2-3 minutes per side, until golden and crispy and the shrimp is cooked through.
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Slice and serve immediately with the dipping sauce. (Don't wait too long — it gets soggy quickly!)
Nutrition Facts
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 291kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 23g8%
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe uses hot pot shrimp paste that you can either buy from the frozen aisle of the Chinese supermarket, or make easily at home. See my recipe on how to prepare and store homemade shrimp paste!
