A delightful low-carb and low-fat dish featuring shrimp and vegetables in a savory egg pancake.
Heat half of the oil in a large skillet over medium heat and sauté the onion and cabbage until tender.
Ensure the vegetables are tender but not overly soft for a nice texture.
Transfer the cooked vegetables to a bowl and let cool slightly.
Cooling the vegetables prevents the eggs from cooking prematurely when mixed.
In a mixing bowl, whisk the eggs with soy sauce, garlic powder, salt, and pepper. Stir in the cooked vegetables and bean sprouts.
Whisk the eggs thoroughly to incorporate air for a fluffier texture.
Heat the remaining oil in a non-stick pan over medium heat. Pour a ladleful of the egg mixture into the pan, spreading it evenly.
Use a ladle to ensure consistent pancake sizes.
Sprinkle shrimp evenly over the pancake and cook until the edges are set and the bottom is golden brown.
Press the shrimp gently into the pancake to ensure they adhere.
Flip the pancake carefully and cook the other side until fully cooked.
Use a wide spatula for easier flipping.
Serve the pancakes warm, garnished with additional bean sprouts or a drizzle of soy sauce.
Serve immediately for the best texture and flavor.
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