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1
Wash and shred carrots and zucchini. -
2
Put salt, five-spice powder, and beat in eggs, -
3
Stir evenly and add flour. -
4
Stir evenly into a paste. -
5
Heat a four-hole pan and brush with oil, ladle in the batter 70% full and add the shrimps. -
6
Flip the bottom and fry until golden brown. -
7
Fry 2 sides until golden brown. Turn off the heat when the egg pancake becomes elastic when pressed. -
8
Picture of finished product.