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Japanese Shrimp-and-Veggie Pancakes

Japanese Shrimp-and-Veggie Pancakes

with Seaweed
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
690 kcal
Protein
: 
29g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Shrimp
  • Milk
  • Wheat
  • Egg
  • Soy
  • Sesame
  • Mustard
  • Barley
  • Egg
  • Soy
  • Tree nuts
  • May contain traces of allergens
  • Crustaceans
  • Mustard
  • Sesame
  • Sulphites
  • Wheat
  • Gluten
  • Milk
  • Fish
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

150 g

Breakfast Baking Mix

(Contains: Milk, Wheat May be present: Barley, Egg, Soy, Tree nuts)

1 unit(s)

Egg

(Contains: Egg)

1 unit(s)

Miso Broth Concentrate

(Contains: Soy May be present: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)

2 tbsp

Ketchup

(May be present: Milk, Tree nuts, Sesame, Soy, Sulphites, Gluten, Egg, Fish, Wheat, Mustard, Crustaceans)

tbsp

Sesame Oil

(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)

2 tbsp

Mayonnaise

(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)

1 unit(s)

Seaweed

(Contains: Sesame May be present: Tree nuts, Wheat, Crustaceans, Egg, Fish, Milk, Peanuts, Soy)

½ tbsp

Worcestershire Sauce

(May be present: Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)

2 unit(s)

Green Onion

56 g

Green Cabbage, shredded

56 g

Carrot, julienned

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories690 kcal
Fat30 g
Saturated Fat4.5 g
Carbohydrate73 g
Sugar21 g
Dietary Fiber2 g
Protein29 g
Cholesterol285 mg
Sodium2340 mg
Potassium550 mg
Calcium250 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Make pancake batter
1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Thinly slice green onions. 
  • To a large bowl, add egg and 3/4 cup (1 1/2 cups) water, then whisk to combine. 
  • Add breakfast baking mix, miso broth concentrate and 1/8 tsp (1/4 tsp) pepper. Whisk until smooth. 
  • Stir in carrots, cabbage and half the green onions until combined. Set aside. 
Prep shrimp
2
  • Drain and rinse shrimp, then pat dry with paper towels.
  • On an unlined baking sheet, toss shrimp with sesame oil. Season with salt and pepper.
Cook pancakes
3
  • Heat a large non-stick pan over medium. 
  • When hot, add 1 tbsp oil. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. 
  • When bubbles begin to form on surface of each pancake, flip with a spatula. Cook for 1-2 min, until golden. (TIP: Reduce heat to medium-low if pancakes are browning too quickly.)
  • Transfer pancakes to a plate, then cover with foil to keep warm.
  • Repeat with 1 tbsp oil per batch and 1/4 cup batter per pancake until no batter remains.
Cook shrimp and prep sauce
4
  • Broil shrimp in the middle of the oven for 5-6 min, until shrimp just turn pink.**
  • Meanwhile, in a small bowl, stir together ketchup and Worcestershire. Set aside. 
  • To another small bowl, add mayo and 2 tsp (4 tsp) water. Whisk to combine. Set aside. 
Finish and serve
5
  • Divide pancakes between plates. 
  • Drizzle pancakes with mayo and ketchup mixtures.
  • Top with shrimp.  
  • Sprinkle with remaining green onions. 
  • Cut or crumble seaweed over top.

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