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.
Ingredients
Thai Shrimp Pancakes
- 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
Thai dipping Sauce
- 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
Instructions
- 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!