Korean Shrimp Pancakes

Korean Shrimp Pancakes are a delightful low-carb appetizer, packed with fresh shrimp and vegetables, and perfectly crispy on the outside. These pancakes are quick to prepare and make for a satisfying and flavorful snack or starter.

Ingredients

• shrimp (peeled and deveined) - 200g
• green onions (chopped) - 2
• egg - 1 large
• almond flour - 50g
• coconut flour - 20g
• water - 60ml
• garlic (minced) - 1 clove
• salt - 1/2 tsp
• black pepper - 1/4 tsp
• sesame oil - 1 tbsp
• cooking oil (for frying) - 2 tbsp

Steps

1. In a mixing bowl, combine the almond flour, coconut flour, salt, and black pepper.
2. Add the egg, water, and sesame oil to the dry ingredients and mix until a smooth batter forms.
3. Fold in the chopped green onions, minced garlic, and shrimp until evenly distributed.
4. Heat the cooking oil in a non-stick frying pan over medium heat.
5. Pour half of the batter into the pan, spreading it out evenly to form a pancake.
6. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
7. Repeat with the remaining batter to make a second pancake.
8. Serve hot, optionally with a dipping sauce of soy sauce and vinegar.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.06 L

Health Benefits

• Rich in protein from shrimp, aiding in muscle repair and growth.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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