Stir-Fried Chinese Chive Pancakes with Egg and Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory stir-fried pancakes filled with fresh Chinese chives, tender shrimp, and scrambled eggs, combining classic brunch flavors with a Chinese twist. This chinese ready in about 20 minutes layers prepared Chinese scallion pancake, raw shrimp, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 2 large prepared Chinese scallion pancakes into 1/2-inch wide strips and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 8 oz peeled and deveined raw shrimp and stir-fry for 2-3 minutes until pink and just cooked through, then remove and set aside.
  3. Step 3: In the same pan, add 1 tbsp vegetable oil and crack in 3 large eggs. Quickly scramble over medium heat until just set but still soft, about 1-2 minutes.
  4. Step 4: Add the sliced pancake strips back into the pan along with 1 cup chopped Chinese chives, 1 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp salt, and 1/8 tsp white pepper. Toss everything together and stir-fry for another 2-3 minutes until the pancakes are heated through and slightly crisped on edges.
  5. Step 5: Return the cooked shrimp to the pan and gently fold to combine. Remove from heat and serve warm as a savory brunch dish.

Frequently asked questions

How long does Stir-Fried Chinese Chive Pancakes with Egg and Shrimp take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Stir-Fried Chinese Chive Pancakes with Egg and Shrimp?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Stir-Fried Chinese Chive Pancakes with Egg and Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Chinese Chive Pancakes with Egg and Shrimp for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Chinese Chive Pancakes with Egg and Shrimp?

Chinese chinese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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