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🍽️ Crispy Thai Shrimp Pancakes

340 kcal · 30 min · 4 servings

Ingredients

• 400 g Shrimps (kitchen-ready)
• 2 Garlic cloves
• 1 Red chili pepper
• 3 Sprigs Coriander
• 30 g chopped Pistachios (2 tbsp)
• 1 Egg
• 50 g Flour
• 75 g Breadcrumbs
• 3 tbsp Germ oil

Instructions

1. 1. Rinse the shrimp under cold water and let them drain well.
2. 2. Finely chop the shrimp.
3. 3. Peel the garlic clove and press the garlic.
4. 4. Wash the chili pepper.
5. 5. Cut the chili pepper in half.
6. 6. Remove the seeds from the chili pepper.
7. 7. Dice the chili pepper finely.
8. 8. Wash the coriander plant.
9. 9. Shake the coriander dry.
10. 10. Finely chop the coriander leaves.
11. 11. Mix the shrimp with the pistachios.
12. 12. Add the pressed garlic to the mixture.
13. 13. Add the diced chili.
14. 14. Add the chopped coriander.
15. 15. Fry the egg and add it to the mixture.
16. 16. Add the flour to the mixture.
17. 17. Add the breadcrumbs to the mixture.
18. 18. Knead all ingredients into a dough.
19. 19. Take one tablespoon of the mixture.
20. 20. Shape it into a small ball.
21. 21. Press the ball slightly flat.
22. 22. Heat the oil in a pan.
23. 23. Fry the pancakes over medium heat.
24. 24. Fry them golden brown on all sides.

Nutrition per serving

• kcal: 340
• Protein: 25 g · Fett/Fat: 15 g · Carbs: 26 g