Aromatic Arugula and Shrimp Pancake
Easy Arugula Shrimp Pancake Recipe for a Simple Meal and Great Beer Snack
Hello everyone! This is ‘Won’s Culinary Guide’. Today, we’re presenting a fusion Korean dish that combines the fragrant aroma of arugula with the delightful pop of shrimp: the Arugula Shrimp Pancake! It’s so simple to make, perfect for a quick meal or a fantastic beer snack for anyone living alone. I’ll show you how to make it easily and deliciously!
Ingredients
- 1 handful of prepared shrimp (about 100-150g)
- 1 chili pepper (e.g., Cheongyang or red chili)
- 1/2 onion
- 2 handfuls of fresh arugula (about 50-70g)
- 1 and 1/2 cups all-purpose flour for pancakes (buchim garu, approx. 150g)
- 1 cup cold water (approx. 200ml)
Cooking Instructions
Step 1
First, wash the shrimp thoroughly. I used frozen shrimp, so I soaked them in cold water for a while to both defrost and clean them simultaneously. This is a great way to prepare ingredients while saving time.
Step 2
Once defrosted, remove the tails from the shrimp. The tails usually pull out easily with a gentle tug. However, be cautious as some tails can be quite sharp, so remove them carefully to avoid any injury.
Step 3
Chop the shrimp into bite-sized pieces. It’s best to chop them in a way that retains their springy texture, so you can still feel them when you bite into the pancake. This way, you can fully enjoy the flavor and texture of the shrimp.
Step 4
Wash the arugula under running water until clean. After washing, it’s crucial to remove as much excess water as possible, using a colander or by shaking it. If there’s too much water left, the batter will become watery, and the pancake might turn out soggy. Pat it dry with paper towels to ensure it’s well-drained.
Step 5
Cut the drained arugula into manageable pieces. To ensure the fragrant flavor of arugula is distributed throughout the pancake, it’s best to cut it into about 2-3 pieces rather than chopping it too finely. If cut too small, the arugula’s presence might diminish after cooking.
Step 6
Finely mince the chili pepper, which adds a touch of heat, and the onion, which brings sweetness. If using a spicy chili like Cheongyang, removing the seeds will make the pancake less intensely spicy.
Step 7
Now, let’s prepare the batter for our delicious pancake. In a wide bowl, combine 1 and 1/2 cups of pancake flour with 1 cup of cold water. Whisk them together until smooth, ensuring there are no lumps. The batter should be neither too thick nor too thin.
Step 8
Add all the prepared ingredients – the chopped shrimp, arugula, minced chili, and onion – into the batter. Mix everything gently until well combined. The key is to mix lightly so as not to overwork the batter or bruise the ingredients.
Step 9
Generously coat the pan with oil before you start cooking. Using enough oil helps prevent the pancake from sticking and makes it extra crispy. A common mistake is not using enough oil initially, leading to frequent additions during cooking, which can make the pancake greasy and less appealing.
Step 10
Heat the pan over medium-high heat until it’s hot, then reduce the heat to medium before adding the batter. This prevents the pancake from burning. Cook slowly until golden brown. If you desire an even crispier finish, you can briefly turn the heat up to high for the last minute of cooking before removing it.
Step 11
Once the bottom side is golden brown and cooked, carefully flip the pancake using a spatula. Cook the other side until it’s also golden brown and crispy.
Step 12
Arrange the perfectly cooked Arugula Shrimp Pancake on a plate. Serve warm with a side of soy sauce for dipping, and you’ll have a fantastic beer snack! Enjoy your delicious creation!
