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Makes 6 servings
- 3 cups finely shredded cabbage
- 1/2 cup finely chopped Onion
- 2 cups cooked rice
- 1 8-ounce package frozen peeled, deveined cooked shrimp, chopped
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 8 eggs, beaten
- salt and ground black pepper to taste
- Oriental Sauce:
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
Combine cabbage, Onion, rice and shrimp. Add salt, pepper and soy sauce to eggs. Stir into cabbage mixture. For each pancake pour 1/4 cup mixture onto lightly greased griddle. Cook until brown on each side, turning only once. Serve with Oriental Sauce Oriental Sauce: Blend chicken broth and cornstarch. Cook until thickened. Stir in soy sauce, salt and pepper.