Hi there, my name is Bobbi, or some may know me as BAM, from Bam’s Kitchen. It is so nice to finally meet all of the Omnivores’ Cookbook followers and a special thank you to Maggie for the invite!
Maggie is so full of life, smiles and is always curious about food no matter where her journey takes her. Our family adores Omnivores’ Cookbooks delicious and easy to follow traditional Chinese recipes, just like her grandma used to make. All of Omnivores Cookbook recipes are very delicious however if you don’t know where to begin, my teenagers would like to suggest; “Tomato Noodle Soup“, “Char Siu Kebab” or course “How to make Chinese Dumplings from Scratch“. I promise, you will love these recipes too!
Our family also lives in Asia and Bam’s Kitchen is currently on location in Hong Kong. The world really is a small place and there is nothing like good nutritious food to bring us all together.
A little about me… BAM is my nickname and is short for my name, Bobbi ann Marshall. I am a Western trained registered nurse specializing in cardiology and have completed my certification in Traditional Chinese Medicine (TCM) acupuncture while in Hong Kong. I have always had a passion for cooking. However, it was not until our family starting having dietary and health issues did my true passion for creating healthy and tasty world cuisine come alive. There is nothing like going through the experience yourself, so you can help others in a similar situation.
BAM’s Kitchen focuses on healthy world cuisine, guiding readers with insights into fun and healthy cooking options, with dishes organized by ingredient and/or dietary restriction. Bam’s Kitchen includes plenty of fun and simple recipes for special gatherings, romantic dinners, specific dietary needs, or even something to feed those picky teenagers. Whether you are just trying to eat a little healthier, starting a clean eating plan, trying a lower carb diet, paleo diet, vegan diet, have increased sensitivities to certain food items such as eggs, dairy or gluten (or all 3 like me), need to start listening to your TCM practitioner’s food recommendations or have been recently diagnosed with diabetes, cardiac issues; Bam’s Kitchen has recipes and helpful hints to help you get sorted.
All recipes featured on Bam’s Kitchen have exchange items listed to help meet the dietary goals for your own specific needs. For example, if one person in your family needs to be on a diabetic friendly diet but you have a family of pasta lovers, I have some solutions and simple exchanges so that everyone can sit down and eat the same meal with some quick and easy substitutions. I am a firm believer in making the most of delicious seasonal ingredients, eating within your dietary goals and maintaining a healthy balance between hot and cold foods according to TCM.
This brings us to the recipe of today, which is my Thai Shrimp Pancakes. Delightful gluten-free, egg free and dairy free savory pancakes with sweet succulent shrimp, ginger, scallions, chilis and a light and flavorful Thai Dipping sauce.
Thai shrimp pancakes are an explosion of flavor and textures in your mouth. With your first bite you are going to adore the well-balanced zippy, sour, sweet and savory taste of the Thai dipping sauce. Then, the aromatics and the crunchy texture of the shrimp, sweetness of the corn, slight crunch of the outer gluten-free pancakes and the soft and delicate interior of the pancake. I love the freshness of the spring onion and the heat of the chilis that brings this Thai Asian fusion food to a whole new level.
Now here is the fun part where I always talk about food and condiment exchanges to meet your dietary needs or goals. If you or no one in your family has a gluten sensitivity/celiac disease, then by all means exchange the gluten-free flour with regular all-purpose flour, if you wish. If you are vegan, please exchange the shrimp with tofu or maybe with a little stir-fried eggplant or zucchini, as that is season now. The only veggie I would not recommend adding are tomatoes as these might make your pancakes soggy. If you are on a paleo diet, low carb diet, or diabetic friendly skip the flour and make yourself a nice egg pancake with just beaten egg and veggies and shrimp. (There are gluten-free and paleo friendly fish sauces out there such as Red Boat Fish Sauce and you can buy this on Amazon) If diabetic, then exchange brown sugar or palm sugar with a small amount of sugar alternative of choice in the Thai dipping sauce. If you are on a cardiac diet, then just skip the fish sauce in the dipping sauce, as it is high in sodium, maybe enjoy your chilis or white pepper instead. Both Chili peppers and shrimp are warming; according the TCM, so adjust to your own personal needs.
These delicious Thai Shrimp pancakes can be made less than 30 minutes and are a delicious appetizer, lunch or a light dinner with a cooling cucumber salad. I made the pancake mix and added the aromatics and corn and then took a spoon and made a flat circle and then decorated with my cooked shrimp, chilis and green onions to make a cool design.
- 1 cup all-purpose flour (or gluten free flour)
- 1 cup water
- 1 tablespoon ground flax seeds
- 1 crushed and finely chopped garlic
- 2 teaspoons freshly grated (or 1/2 teaspoon ground) ginger
- 3/4 cup corn
- 2 stalks chopped green onions
- Salt and pepper to taste (I used white pepper)
- 3 tablespoons coconut oil (for frying shrimp and cooking pancakes)
- 8 ounces (230 grams) cocktail mini shrimps, peeled and deveined
- 1/4 cup sliced chili to taste (I used a mild/medium hot red chili pepper )
- 4 tablespoons lime juice or to taste
- 2 tablespoons fish sauce or to taste (or gluten-free brand)
- 2 tablespoons brown sugar (or palm sugar or sugar alternative)
- 1/2 medium chili (Phrik), chopped finely (optional or to taste)
- 1 tablespoon finely chopped cilantro (coriander)
- Make the pancake batter. Add flour, water and ground flax-seed in a medium bowl and stir until no lumps and ingredients are incorporated. Add in garlic, ginger, green onions and salt into gluten-free pancake mix and stir. Set aside. (The mixture will be very thick and this is perfect)
- In a little frying pan add 1 tablespoon of coconut oil and add shrimp and cook until pink. Season with a little salt and white pepper and set aside. Slice red chili or if want mild chop a little red bell pepper for color and set aside.
- Make the Thai Dipping sauce: In a small bowl combine lime juice, fish sauce, brown sugar or sugar alternative, chili and cilantro and mix until the sugar is dissolved. (Taste and adjust sauce so that it has a nice balance in sour, sweet, salty and heat. If you like it more sweet, add more sugar. If you like it sourer, add more lime. If you like it saltier, add more fish sauce. If you like it mild and not hot, then do not add the chili or just add a very tiny amount. )
- In a frying pan, heat up your coconut oil until medium heat. Add a heaping tablespoon of your savory pancake mix and flatten into a circle with the back of your spoon. Artfully arrange the shrimp and chili on top of each pancake. Cook for about 2 minutes on each side until slightly golden brown on the outside and tender on the inside. Repeat for the rest of the pancakes. This recipe made about 8 medium-sized pancakes.
- Serve your delicious gluten-free Thai pancakes with your Thai dipping sauce and a light cucumber salad on the side. Enjoy!