Shrimp and Chive Pancake

Featured in the Honolulu Star-Advertiser on Nov. 13, 2019.
Recipe compliments of Asia Che, daughter of Hawaiian Electric employee.



Shrimp and Chive Pancake

  • 5 eggs
  • 1/2 pound uncooked shrimp, peeled and de-veined, roughly chopped
  • 1/2 cup chives, chopped
  • 2 tablespoons shoyu
  • 2 teaspoons sesame seed oil
  • Salt and white pepper to taste
  • 1 tablespoon vegetable oil for frying


  1. In a medium bowl, beat eggs together until combined.
  2. Add shrimp, chives, shoyu, sesame seed oil, salt and white pepper; mix well.
  3. Heat oil in a large skillet over medium-high heat.
  4. Ladle out egg mixture into small pancake like circles (about 3 inches in diameter).
  5. Cook each side until golden brown and shrimp are opaque.

Serves 3.

Approximate Nutrient Analysis per serving (not including salt to taste):
200 calories, 13 g fat, 2.5 g saturated fat, 280 mg cholesterol, 1100 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 18 g protein


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