Crab and Shrimp Pancakes with Spicy Tomato Sauce

Savory pancakes loaded with seafood, served with a zesty, spiced tomato sauce featuring tamarind and fresh coriander.

Dinner Seafood Spicy Pancakes Crab Shrimp

Estimated Nutrition

Calories

542.1

kcal / serving

1084.2 kcal total

Carbs

65.6g

per serving

131.2 g total

Fat

21.2g

per serving

42.4 g total

Protein

22.3g

per serving

44.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

tbsp

Soft Brown Sugar

CondimentsSauces

0.5

tsp

Tamarind Paste

tsp

Red Wine Vinegar

Dairy

piece

Egg

free-range, beaten

150

Milk

GrainsCereals

115

Plain Flour

NutsSeeds

handful

Coriander

fresh leaves, chopped

OilsFats

tbsp

Olive Oil

for frying pancakes

tbsp

Olive Oil

for sauce

Seafood

tbsp

White Crabmeat

Brown Shrimp

cooked, shells removed

Vegetables

piece

Spring Onion

finely chopped

piece

Red Chilli

finely chopped

0.5

piece

Onion

finely chopped

200

Cherry Tomato

canned

Method

Whisk flour, baking powder, egg, and 150ml milk into a smooth batter.

Stir the crabmeat, shrimps, spring onion, and one chopped chilli into the batter.

Heat olive oil in a frying pan and cook small spoonfuls of batter for 3 minutes per side.

Sauté the chopped onion in oil for 4 minutes, then add the second chilli for 1 minute.

Add tamarind, sugar, 200g tomatoes, and vinegar and cook for 5 minutes.

Stir in the coriander and serve the sauce topped with the warm pancakes.