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Shrimp And Green Onion Pancakes


  • 3/4 cup flour
  • 1/2 cup chickpea flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 tablespoons olive oil
  • 3/4 cup green onions, shaved
  • 2 tablespoons chopped parsley
  • Essence
  • 1/2 pound shrimp, peeled, deviened and finely chopped
  • 1 1/2 cups milk


  • Sift the flour, chickpea flour, baking powder, salt and pepper into a large mixing bowl.
  • In a sauté pan set on a medium-high heat, add the olive oil and sauté the green onions for 2-3 minutes. Add the green onions to the flour mixture along with the parsley, Essence and the shrimp. Slowly add the milk to the flour mixture and stir to form a batter. Let rest for 1 1/2 hours before frying.
  • In a 10-inch sauté pan set over a medium-high heat, add enough oil to coat the bottom of the pan and spoon 2 tablespoons worth of batter into the pan. Let the pancake cook for 2 minutes, then turn and let cook for 2 more minutes. Place on a paper-lined plate and serve immediately.