| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Eggs |
|
Fish and, Seafood |
3 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
c |
Fresh bean sprouts |
| 1/2 |
c |
Thinly sliced green onions |
| 1/4 |
c |
Chopped celery |
| 1/4 |
ts |
Bottled minced fresh garlic |
| 4 1/4 |
oz |
Tiny shrimp, (1 can) drained |
| 2/3 |
c |
Egg substitute |
| 1/2 |
ts |
Vegetable oil, divided |
| 3 |
tb |
Low-sodium soy sauce |
INSTRUCTIONS
Coat a large nonstick skillet with cooking spray; place over medium-high
heat. Add bean sprouts and next 3 ingredients; saute 5 minutes or until
tender.
Combine bean sprout mixture and shrimp in a bowl, and gradually stir in egg
substitute.
Recoat skillet with cooking spray; add 1/4 teaspoon oil, and place over
medium heat until hot. Spoon 1/4 cup shrimp mixture for each pancake into
skillet; cook 1-1/2 minutes. Turn pancakes over, and cook an additional
minute or until browned. Repeat with remaining oil and shrimp mixture.
Yield: 3 servings (serving size: 2 pancakes and 1 tablespoon soy sauce).
Per serving: 160 Calories; 7g Fat (42% calories from fat); 16g Protein; 7g
Carbohydrate; 62mg Cholesterol; 663mg Sodium
Serving Ideas : Serve warm with soy sauce.
Recipe by: Cooking Light, October 1994, page 146
Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.
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