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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whip the egg white until stiff. | 2. Cut the imitation crab meat into little strips lengthwise than. | 3. Use the back of your knife to"flatten" the shrimp then mince. | 4. Mix all the ingredients for the panckae until they bind well (you can adjust the consistency with some cornstarch or more egg whites). | 5. Heat your wok. | 6. Spray with cooking spray and some peanut oil in the wok (make sure you use enough oil or the pancake won't be crispy! I use about 2 tbsp). | 7. In the med-high temp wok, put all the pancake mixture into the wok and use the back of a big spoon, flatten the mixture on the wok. | 8. When you can start to smell the yummy pancake cake, flip and cook the other side until done (I never learn how to just "toss" the pancake, so I slide it on another plate and then flip it). | 9. Cut the pancake into finger-food size. | 10. Garnish with more cilantro. | 11. Mix the sauce and serve! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	cup	raw deveined	-	-	-	-
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104
crabmeat	250	g		242.5	0.0	48.375	3.85
red bell pepper	1/2		minced	18.445	3.5879	0.589	0.1785
breadcrumb	1	cup		-	-	-	-
egg white	3			51.48	0.7227	10.790999999999999	0.1683
cooking wine	2	tablespoons		14.7	1.8522	0.147	0.0
ketchup	1	tablespoon		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.