Chewy Shrimp and Sweet Zucchini Pancakes
The Ultimate Zucchini and Shrimp Pancake Recipe
A delightful combination of tender zucchini and plump shrimp! While zucchini menbosha or whole shrimp zucchini pancakes look impressive, the stuffed version we’re making today is truly the most delicious. We’ve added a special secret ingredient that elevates the flavor even further. Shall we make these amazing zucchini and shrimp pancakes together? They’re perfect for a side dish or a tasty snack.
Main Ingredients- 1 medium zucchini
- 150g shrimp (cocktail or medium-sized)
- 1/6 onion
- 1/2 white part of green onion
- 1 egg
- 2 tablespoons flour or starch powder
Seasoning & Others- 1/2 teaspoon salt
- Pinch of black pepper
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- Pinch of black pepper
- 1 tablespoon sesame oil
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the zucchini and shrimp pancakes. Wash the zucchini thoroughly. For the shrimp, remove the shells and devein them, then rinse and pat dry.
Step 2
Using a spoon or a small cookie cutter, create a circular hole in the center of the zucchini, like a donut. This step helps maintain the zucchini’s texture and makes it easier to fill.
Step 3
Cover the hollowed-out zucchini with plastic wrap and microwave for about 1 minute and 30 seconds. This will slightly cook the zucchini, making it tender yet firm enough to handle.
Step 4
Since the zucchini will be partially cooked in the microwave, blanch the shrimp very briefly. We don’t want them fully cooked, as they will cook further when pan-frying. Blanch them in boiling water for just 30 seconds to 1 minute, then rinse in cold water and set aside.
Step 5
Now, let’s chop the filling ingredients. Finely mince about half of the zucchini, using only the part with the hole. Finely chop the onion and green onion as well. Lightly crush the blanched shrimp with the side of a knife, then chop them into small pieces.
Step 6
In a large bowl, combine the minced zucchini, onion, green onion, and shrimp. Season with 1/2 teaspoon of salt and a pinch of black pepper. Add 1 tablespoon of sesame oil. Sesame oil not only removes any fishy odor from the seafood but also adds a wonderful nutty aroma, enhancing the overall flavor of the pancakes. Mix everything together gently, then add 2 tablespoons of flour (or starch powder) and knead until the mixture becomes cohesive and slightly sticky.
Step 7
Lightly coat the inside of the microwave-cooked zucchini rings with flour (or starch powder). This will help the filling adhere better to the zucchini, preventing it from falling out during cooking.
Step 8
Have your filling mixture and beaten egg ready. Whisk the egg in a separate small bowl.
Step 9
Generously stuff the zucchini rings with the prepared filling mixture. Then, lightly coat the outside of the filling with more flour (or starch powder) to help seal it in. This double coating ensures the filling stays put while frying.
Step 10
Heat a pan over medium heat and add a generous amount of cooking oil. Dip the stuffed zucchini rings into the beaten egg, letting any excess drip off. Gently place them in the hot oil and fry for a few minutes on each side until golden brown and slightly crispy. Since the zucchini and shrimp are already partially cooked, you only need to cook them until the exterior is beautifully browned.
Step 11
Voila! Your delicious zucchini and shrimp pancakes are ready. The zucchini, lightly cooked in the microwave, retains a pleasant crispness while remaining tender. Combined with the sweetness of the shrimp, it’s truly a delightful dish. The tablespoon of sesame oil adds a crucial nutty depth that makes these pancakes exceptionally tasty!
Step 12
How about making these fantastic zucchini and shrimp pancakes for dinner tonight? Personally, I used to dislike the mushy texture of regular zucchini pancakes, but this method gives them a wonderful chewy and crisp texture. They taste amazing too, so definitely give this recipe a try!
