Aromatic Mugwort and Squid Pancake: A Harmony of Crispiness and Chewiness
Aromatic Mugwort and Squid Pancake: A Harmony of Crispiness and Chewiness
Deliciously Aromatic Mugwort and Squid Pancake: Enjoy a Special Meal!
Experience the delightful combination of fragrant mugwort and chewy squid in this delicious pancake recipe. The perfect ratio of tempura and pancake flour creates a crispy exterior and a moist interior. Served with a simple dipping sauce, it becomes an even more flavorful dish. Make this mouthwatering mugwort and squid pancake today, perfect for a rainy day or any special occasion, and watch your family rave about it!
Main Ingredients- 150g Mugwort
- 1 Large Squid
- 1/2 Onion
- 1 Handful Carrots
- 1 Green Chili Pepper
- 1 Red Chili Pepper
Cooking Instructions
Step 1
Prepare the aromatic mugwort.
Step 2
Thoroughly rinse the fresh mugwort under running water multiple times to remove any soil or debris. Soaking it in cold water for about 10 minutes will help clean it even better. After washing, make sure to drain it completely so the batter doesn’t become watery.
Step 3
Cut the drained mugwort into manageable pieces, about 3-4 cm long. If they are too long, they can be difficult to cook.
Step 4
Julienne the carrots and onion. Finely chop the green and red chili peppers. The vibrant colors will make the pancake look more appetizing.
Step 5
Clean the squid and finely mince it, keeping the skin on for added nutrients and flavor. If the squid pieces are too large, they might detach from the pancake while cooking. Mincing them finely helps them bind well with the batter and creates a pleasant chewy texture.
Step 6
In a large bowl, combine 1 cup of tempura flour and 1 cup of pancake flour. Gradually add 2 cups of cold water and whisk until smooth, ensuring there are no lumps. Using a whisk or chopsticks will help create a smooth batter. A bit of tempura flour contributes to a crispier finish.
Step 7
Add 1 tablespoon of minced garlic and 1/3 teaspoon of ginger powder to the batter to effectively eliminate any fishy odor from the squid. For an extra umami boost, stir in 2 tablespoons of tuna extract (fish sauce). If tuna extract is unavailable, you can substitute it with anchovy or canary fish sauce. Mix in the prepared squid and combine well.
Step 8
Add the julienned onion and carrots, along with the chopped chili peppers, to the batter and mix. To prevent the mugwort from becoming too soft, add it last and gently fold it into the mixture. This amount of batter should yield about 3 large pancakes.
Step 9
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Ladle portions of the batter onto the hot pan and spread them out thinly. For a decorative touch, place a few chili pepper pieces on top. When the edges of the pancake begin to look cooked and slightly lifted, it’s time to flip.
Step 10
Flip the pancake once it turns golden brown. It’s best to let one side cook thoroughly before flipping, rather than flipping it too often. The sizzling sound of the pancake cooking is quite comforting, making it a popular dish, especially on rainy days, reminiscent of the sound of rain.
Step 11
The key to a perfect mugwort and squid pancake is to cook it until it’s golden brown on both sides. Using plenty of oil helps to fry it to a delightful crispiness while keeping the inside tender.
Step 12
Your delicious mugwort and squid pancake is ready!
Step 13
Freshly made, this pancake offers a crispy texture with the aromatic essence of mugwort and the satisfying chewiness of squid, making it a universally loved dish. My family absolutely adored it!
Step 14
Prepare a simple dipping sauce to accompany the pancake. Mix 2 tablespoons of soy sauce with 2 tablespoons of water (a 1:1 ratio). Add the diced onion, chopped chili peppers, and a pinch of black pepper. This sauce provides a sweet, savory, and slightly spicy kick that perfectly complements the flavors of the mugwort and squid pancake. Try making this fragrant and crispy mugwort and squid pancake – you won’t regret it!
