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
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