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Ingredients15 m servings 190 cals
Original recipe yields 4 servings (4 pancakes)
- Combine eggs, salt, and pepper together in a bowl.
- Heat a few drops of oil in a skillet over medium-high heat. Add bean sprouts, shrimp, green onion, celery, and ginger; cook and stir until celery is translucent but still crisp, 3 to 4 minutes. Remove from heat, cool slightly, and stir into egg mixture.
- Heat remaining oil in skillet over medium heat. Pour 1/4 egg-shrimp mixture into skillet; tilt pan to spread mixture evenly. Cook until golden brown, 1 to 3 minutes per side. Repeat with remaining egg-shrimp mixture.
- Cook's Note:
- Substitute any other type of cooked fish or meat for the shrimp, if desired.
Per Serving: 190 calories; 11.3 g fat; 4.9 g carbohydrates; 17.7 g protein; 341 mg cholesterol; 777 mg sodium. Full nutrition
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