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Vietnamese Shrimp Egg Pancakes

Course Main Course
Cuisine Vietnamese
Keyword shrimp
Total Time 1 hour
Servings 6
Author Christine Ma

Ingredients

Scallion chili dipping sauce

  • 2 tablespoon oil
  • ½ cup scallions chopped
  • 2 Thai chile minced
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • ½ cup water
  • 2 tablespoon granulated sugar
  • 2 tablespoon fish sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest

Pancake batter

  • 5 tablespoon oil divided
  • 4 shallots thinly sliced
  • 2 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 Thai chile minced
  • 6 large eggs
  • 14 ounces coconut cream
  • 2 tablespoon cornstarch
  • 2 tablespoon water
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • 1 green bell pepper chopped
  • 12 ounces shrimp chopped
  • 1 ½ cups bean sprouts

Toppings

  • 1 head red leaf lettuce leaves separated
  • 1 small cucumber thinly sliced
  • 4 radish thinly sliced
  • 1 small bunch Thai basil
  • 1 small bunch mint
  • 1 small bunch cilantro
  • pickled chilies

Instructions

  • Make the scallion chili dipping sauce. Heat 2 tablespoon oil in a medium saucepot over medium heat. Add the scallions, chile, ginger, and garlic and saute for 1 minute. Add water and sugar and bring to a simmer. Reduce heat to low and continue to cook for 5 minutes. Remove from heat and add fish sauce, rice vinegar, lime juice, and zest. Let cool.
  • Make the pancake batter. Heat 2 tablespoons oil in a saute pan over medium heat. Add the shallots, garlic, ginger, and Thai chile and saute until the aromatics are softened, about 4 minutes. Remove from heat and let cool.
  • In a large bowl, whisk together the eggs and coconut cream. Combine the cornstarch and water in a small bowl, stirring until the cornstarch is dissolved. Add the mixture to the eggs along with the turmeric, salt, and sauteed shallot mixture. Mix until well combined.
  • Heat 2 tablespoons in a 10-inch nonstick pan over medium heat. Add about ¼ cup chopped shrimp and 2 tablespoons of chopped green peppers. Saute for 2 minutes or until the shrimp is cooked. Add ¼ cup bean sprouts, tossing to combine. Pour ¾ cup of the pancake batter into the pan, swirling the pan around to evenly spread the batter. Drizzle 2 teaspoons of oil around the edges of the pancake. Cover the pan and continue to cook until the pancake is crisp and golden, about 2 minutes. Carefully slide the pancake onto a plate and repeat with the remaining ingredients.
  • Serve the shrimp egg pancakes with red leaf lettuce, sliced cucumber, radish, fresh herbs, pickled chilies, and scallion dipping sauce. Make wraps with the lettuce, pancakes, and toppings and dip them into the sauce.