How to Make Delicious Carrot and Egg Pancakes: A Step-by-Step Guide

Q: Can I use a different vegetable instead of white radish? A: Yes, you can substitute with similar grated vegetables like zucchini or potatoes.
Q: Is it necessary to squeeze out the water from the radish? A: Yes, removing excess water prevents the pancake from being too soggy.
Q: Can I make these pancakes without shrimp skins? A: Yes, shrimp skins add a unique flavor but can be omitted or replaced with other ingredients like minced meat or mushrooms.

Carrot and Egg Pancake Recipe

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Notes

Ingredients:

• Half a white radish
• 1 egg
• Flour, as needed
• Salt, to taste
• Cooking oil, as needed
• 20 grams of dried shrimp skins
• White pepper powder, to taste
• A few green onions

Instructions:

1. Prepare all ingredients.
2. Peel and grate the white radish, then salt it and let it sit for 10 minutes.
3. Squeeze out the excess water from the grated radish.
4. Add the egg, shrimp skins, green onions, flour, and a suitable amount of chicken bouillon to the radish.
5. Mix all ingredients until the mixture is neither too dry nor too watery.
6. Heat some cooking oil in a flat pan, then add the radish mixture and cook over low heat.
7. Cook until both sides are golden brown.
8. Serve hot and enjoy the delicious flavor.
9. Show the final product.
10. Try it out yourself!

Nutrition:

• Low in calories, high in fiber
• Contains protein from eggs and shrimp skins
• Rich in vitamins and minerals from radish and green onions