Mini Savoury Pancake with Shrimp & Spring Onion

This is a savoury pancake. It is not the typical pancake drizzled with maple syrup. Although I love both of them, savoury or sweet. But I am in the savoury mood today and these shrimps are put into good use.

Mini Savoury Pancake with Shrimp and Spring Onion

This pancake is fluffy and shrimpy within the ring of onion. The onion ring is pan-fried until the edge is slightly caramelised and it brings a bit of caramelised sweetness to the pancake. The shrimp definitely has added the seafood scent to the pancake. This pancake is addictive and I didn’t stop eating throughout the photoshoot. So by the end, I am left with an empty plate.

I couldn’t stop eating during the photoshoot

In Malaysia, there are stalls that sell fried shrimp fritters (we called it “cucur udang” in Malay language). It’s a deep fried fritters filled with shrimps, bean sprouts and chives and on top of that drizzled with homemade chilli sauce. I am not sure why some stalls decided to sell shrimp fritters as big as the palm of your hand but they only put 1 or maximum 2 tiny shrimps on the fritter. Man, shrimps are expensive is it?!

Stacks of mini savoury pancake

What I am making is a tiny bite-sized shrimp pancake. As I am making it, I realised that this can be served as appetizer because it looks good and it doesn’t take much effort to eat. Have you ever been to a party and they serve chicken wing? Chicken wing… I like to eat chicken wing but certainly not in a party. Imagine a woman dressed up nicely fighting with the wings, now how good the scene can be? Now I feel like eating chicken wings. Going to make chicken wings tomorrow.

Shrimp embedded in the pancake

Mini Savoury Pancake with Shrimp & Spring Onion (Makes 15-20)


  • 60g of small shrimps, heads peeled
  • 2 cloves of garlic
  • 1 tablespoon of butter
  • A pinch of salt & pepper
  • 1 cup of flour
  • 2 teaspoon of baking powder
  • 1 egg
  • 1 teaspoon of salt
  • A pinch of sugar
  • ½ cup + ¼ cup of water
  • 2 + 1 sprig of spring onions, slice thinly
  • 1 medium onion, sliced to 5mm thickness
  • ½ tablespoon of oil for frying pancake


  1. Heat up your pan/pot. Put in butter and when the butter is melted and sizzles, put in the garlic. Stir for a while (about 10 seconds). Put in the shrimps. Fry the shrimps until the shrimps turn orange colour. Set aside.
  2. Combine flour, baking powder, salt and sugar in a bowl. In another bowl, crack the egg and whisk. Add in water.
  3. Pour the egg and water mixture into the flour mixture. Mix until combined and you no longer see lumps in the batter. Add in the melted butter from the stir-fried shrimps you got earlier. Add in the spring onion. Stir and mix well with the batter.
  4. Heat up your pan. Put in oil. Once the oil is well-heated, put the onion ring onto the pan. Place 1 or 2 shrimps within the ring and fill the ring with pancake batter.
  5. Fry on each side until it turns golden brown.
  6. Sprinkle with some sliced spring onions. You can eat it with chilli sauce or any sauce you see fit.
  7. If you have extra onion and batter, make yourself a huge onion pancake too!

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