Aromatic Perilla Leaf and Savory Surimi Rolls: Golden Recipe for Perilla Surimi Pancakes
Aromatic Perilla Leaf and Savory Surimi Rolls: Golden Recipe for Perilla Surimi Pancakes
Holiday Essential: Perilla Surimi Pancakes & Perilla Pancakes Made Together – A Festive Feast
Introducing a special recipe that combines the delights of Perilla Surimi Pancakes and plain Perilla Pancakes, perfect for adding a touch of festivity to your holiday table. The harmonious blend of fragrant perilla leaves and the slightly sweet, savory surimi (fish cake) will tantalize your taste buds, and their attractive appearance makes them a perfect addition to any holiday spread.
Main Ingredients- 9 pieces of surimi (fish cake), body part
- 15 perilla leaves
- 3 eggs
- 0.5 tsp salt
- 1 Tbsp curry powder
- Vegetable oil or grapeseed oil, as needed for frying
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly and pat them dry. Lightly pressing the central stem of the perilla leaf will make it easier to roll. Spread one perilla leaf flat. Place a piece of surimi on top of the perilla leaf. Fold the perilla leaf in half towards the surimi. Then, tightly roll the surimi within the perilla leaf, pulling the leaf snugly. This ensures the perilla leaf and surimi are securely held together and won’t unravel while frying.
Step 2
In a bowl, crack 3 eggs. Add 0.5 tsp of salt and 1 Tbsp of curry powder. Since curry powder is already seasoned, it’s best not to add too much salt. If you don’t have curry powder, adjust the salt to taste, considering the savory flavor of the surimi. Whisk gently until well combined, avoiding excessive frothing.
Step 3
Dip the rolled perilla surimi into the prepared egg mixture, ensuring it’s coated evenly. Cut the rolls into bite-sized pieces (about 2-3 cm). Heat a generous amount of oil in a frying pan over medium heat. When placing the egg-coated perilla surimi rolls into the pan, start with the side where the egg mixture is more spread out to ensure a golden-brown sear. Once one side is golden brown, flip and cook the other side until evenly browned. This method prevents the pancakes from burning and ensures they are cooked through and moist.
Step 4
For the plain perilla pancakes, thinly slice the remaining perilla leaves and dip them into the leftover egg mixture. Place them in the pan and fry until golden brown on both sides over medium heat. The unique fragrant aroma and crispy texture of the perilla leaves offer a different but equally delightful flavor compared to the perilla surimi pancakes. Make both types of pancakes simultaneously for a truly abundant holiday meal!
