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Chinese Shrimp Pancakes Recipe
|Pancakes||8 (7 Inches In Diameter, Thin)|
|Sliced water chestnuts||1⁄4 Cup (4 tbs)|
|Thinly sliced green onion||2 Tablespoon|
|Frozen condensed cream of shrimp||10 Ounce, thawed (1 Can)|
|Diced cooked shrimp||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Teaspoon|
|Tabasco sauce||1 Dash|
Serving size: Complete recipe
Calories 2294 Calories from Fat 726
% Daily Value*
Total Fat 85 g130.4%
Saturated Fat 34.3 g171.3%
Trans Fat 0 g
Cholesterol 490.2 mg
Sodium 2636.2 mg109.8%
Total Carbohydrates 313 g104.2%
Dietary Fiber 11.6 g46.5%
Sugars 90.4 g
Protein 78 g156%
Vitamin A 71.7% Vitamin C 23.6%
Calcium 54.1% Iron 85.4%
*Based on a 2000 Calorie diet
Cook water chestnuts and onion in butter a few minutes.
Add 1/4 cup of soup, shrimp, and soy sauce.
Place 2 tablespoons of filling on each pancake; roll.
Keep warm in oven.
Combine remaining soup, milk, Worcestershire, and Tabasco sauce.