1. Dipping sauce: combine soy sauce, cilantro 1 chopped green onion, vinegar, sugar & sesame seeds. Leave at room temp or refrigerate. 2. Pancakes: Beat 1 egg and 2 egg whites together with a fork. 3. Whisk in the flour, 1 tbsp oil, and water. 4. Batter should be smooth and medium thick. 5. Let the batter rest for 20 minutes. 6. Cooking the Pancakes: 7. Beat remaining eggs & egg whites. 8. Heat 1 tsp oil in a skillet or a large non stick griddle, medium-low heat. 9. Pour out approx 1/2 cup batter (6-8" circle). 10. Lay 1 fourth of the shrimp on top of the pancake along with 1/4 of the green onions, carrots, zucchini, & chives. 11. While the pancake is cooking spoon 1/4 of remaining batter over the pancake to fill the spaces between the veggies. After approx 3-5 minutes when the egg mixture has begun to set flip the pancake. Cook until browned pressing down quite hard with a wide spatula to ensure the batter cooks through. Repeat with remaining batter, shrimp & veggies. 12. You may refrigerate the pancakes and serve cold or serve fresh at room temperature. To serve, cut the pancakes into wedges and serve with the dipping sauce on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
