These shrimp pancakes from Chatelaine are easy to make and fun to eat. Make a batter, stir in cooked shrimp, cabbage and scallions, and fry until set and browned. Serve with a spicy soy vinegar.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, which contains preservatives. I used Marukan rice vinegar and Tabasco sauce instead of sriracha. Check the ingredients on the canola oil – some brands contain preservatives. Look for frozen shrimp with only salt added.

Cook shrimp and cut in half if large

Whisk batter ingredients together

Add shrimp and cabbage

Spoon into frying pan

Fry until tender and golden

Ingredients:

2 tbsp (30 ml) soy sauce, divided

1 tbsp (15 ml) rice vinegar

1 tbsp (15 ml) sriracha

1 egg

1½ cups (375 ml) water

¼ cup (60 ml) canola oil, divided

1½ cups (375 ml) all-purpose flour

1 tsp (5 ml) baking powder

¼ tsp (1 ml) salt

3 cups (750 ml) very thinly sliced napa cabbage

340 g (12 oz) smalled cooked shrimp

1 bunch green onions, finely chopped

Preparation:

Whisk 1 tbsp (15 ml) soy with vinegar and sriracha in a small bowl. Set aside.

Whisk egg with water, 2 tbsp (30 ml) oil and remaining 1 tbsp (15 ml) soy in a large bowl. Whisk in flour, baking powder and salt until smooth. Stir in cabbage and shrimp. Reserve 2 tbsp (30 ml) green onions. Stir in remaining green onions.

Heat an extra-large non-stick frying pan over medium-high. Add 1 tbsp (15 ml) oil. Scoop heaping 1/3-cup (75 ml) portions of batter into pan, pressing to flatten slightly. Reduce heat to medium. Cook until the bottom is set and golden, 3 to 4 min, then flip. Cook until edges start to crisp, 3 more min. Transfer to a plate. Repeat with remaining oil and batter. Sprinkle with remaining green onions. Serve with vinegar. Serves 4.

From Chatelaine