Shrimp Pancakes

A perfect seafood appetizer.


  • 250 g Black Tiger shrimp (about 20 pieces), can be frozen
  • 1/2 cup frozen peas (can be boiled for 3-4 minutes)
  • 1 shallot
  • 2 cm piece of ginger
  • 1/2 chili pepper
  • 1 clove of garlic
  • 1 tablespoon sesame seeds
  • 1/2 cup cilantro leaves
  • 1/2 teaspoon grated lime zest
  • a pinch of sugar
  • 1 egg
  • salt, pepper For coating: about 3-4 tablespoons flour

For frying: 4 tablespoons coconut oil or clarified butter

To serve: e.g., 12% sour cream sprinkled with chili powder, fresh cilantro, lime wedges


Prepare shrimp and peas by thawing and patting dry. Remove tails and clean shrimp if necessary, leaving only the meat.

Blend shallot, garlic, chili, peeled and sliced ginger, lime zest, sesame seeds, and cilantro in a food processor until finely chopped. Add shrimp and peas and blend briefly. Transfer to a bowl, season with salt, pepper, add egg, and mix well.

Place flour on a flat plate. Heat 2 tablespoons of oil in a frying pan. Spoon portions of shrimp mixture, form into patties, and coat with flour. Place on the heated pan and fry over moderate heat for about 2 minutes on each side (fry half of the mixture). Wipe the pan with paper towel, add fresh oil, and fry the remaining patties.

Serve with sour cream sprinkled with chili, fresh cilantro, and lime wedges for drizzling. Can be served on jasmine rice or with fried rice noodles, optionally sprinkled with sesame seeds.

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