Spring’s Delight: Fragrant Wild Chive and Scallion Pancake
Spring’s Delight: Fragrant Wild Chive and Scallion Pancake
Crispy Spring Aroma~ Wild Chive and Scallion Pancake
Experience the vibrant essence of spring with our ‘Wild Chive and Scallion Pancake’. The secret to its incredible crispiness? A touch of breadcrumbs! This recipe transforms fresh spring vegetables into a delightful pancake with a satisfying crunch, each bite echoing the joyful arrival of spring. Follow these detailed steps for a delicious and impressive dish.
Main Ingredients- 1 bunch fresh wild chives (aelppuri, bulbous part included)
- 1/4 bunch fresh scallions
- 10 fragrant perilla leaves
- 1/2 crisp onion
- A moderate amount of shrimp (optional)
- A moderate amount of squid (optional)
- Ample cooking oil for frying
- 1/2 to 1 cup breadcrumbs (for crispiness)
Batter Ingredients- 2 cups water
- 2 cups whole wheat flour
- Breadcrumbs (to be mixed into batter)
Tangy Dipping Sauce- 2 Tbsp vinegar + water (or plum syrup)
- 2 Tbsp soy sauce
- 2 cups water
- 2 cups whole wheat flour
- Breadcrumbs (to be mixed into batter)
Tangy Dipping Sauce- 2 Tbsp vinegar + water (or plum syrup)
- 2 Tbsp soy sauce
Cooking Instructions
Step 1
Gently trim the outer skins from the bulbous part of the wild chives, similar to how you would prepare an onion. Rinse them thoroughly by swishing them in water several times to remove any dirt. The natural sweetness and aroma from the bulbs will enhance the pancake’s flavor.
Step 2
After washing and draining all the vegetables (wild chives, scallions, perilla leaves, onion), chop them into bite-sized pieces, about the length of your fingernail’s segment. This ensures a pleasant texture in every bite.
Step 3
If using shrimp and squid, clean and chop them into small pieces. Adding seafood will enrich the pancake’s flavor and add delightful textural contrast. Don’t worry if you can’t find these; you can omit them.
Step 4
In a bowl, combine the whole wheat flour and gradually add the water, mixing until you achieve a batter consistency similar to creamy soup. The batter’s thickness is crucial for achieving a crispy pancake, so adjust it carefully.
Step 5
Add all the prepared chopped vegetables and seafood (if using) to the batter. Mix well with a spatula or chopsticks, ensuring all ingredients are evenly coated.
Step 6
Now, stir in the breadcrumbs. This is the key to achieving that wonderfully crisp exterior and adding a toasty flavor. You can adjust the amount of breadcrumbs to your preference for extra crunch.
Step 7
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, ladle portions of the batter into the pan, shaping them into flat, round pancakes. Fry on both sides until golden brown and crispy. Ensure they are cooked through.
Step 8
Cut the finished pancakes into serving pieces and arrange them on a plate. For the dipping sauce, simply mix vinegar with water (or use sweet plum syrup) and soy sauce. Serve immediately and enjoy the taste of spring!
