Aromatic Water Parsley and Shrimp Pancake
Water Parsley and Shrimp Pancake: A Fantastic Side Dish or Snack!
Experience the delightful combination of fragrant water parsley and plump, succulent shrimp in this wonderful pancake. It’s perfect for a rainy day treat or as a satisfying side dish. If you happen to have leftover water parsley, this is the perfect recipe to use it up! The savory aroma and delicious taste will have you reaching for more. It’s a guaranteed crowd-pleaser!
Ingredients
- 100g Water Parsley
- 10 Shrimp
- 1 Egg
- 100g All-purpose Flour (Pancake or Tempura mix can be used)
- 120ml Water
Cooking Instructions
Step 1
First, let’s prepare the ingredients for our delicious water parsley and shrimp pancake. You can substitute the all-purpose flour with pancake mix or tempura flour for an extra crispy and flavorful result. Either way, it’s bound to be delicious, so choose your preference!
Step 2
Rinse the fresh water parsley thoroughly under running water, ensuring all dirt is removed. It’s important to drain it well by placing it in a colander. Once drained, chop the water parsley into approximately 1cm pieces.
Step 3
Peel the shrimp and remove the dark vein from their backs. Using the back of your knife, gently press down on each shrimp to flatten it slightly, then finely mince them. Be careful when handling the knife, as the shrimp can be slippery!
Step 4
When mincing the shrimp, aim for a texture that still has some bite to it, rather than a completely fine paste. This will provide a pleasant texture in the pancake. If pressing with the back of the knife is difficult, simply mincing them finely with the knife will also yield delicious results.
Step 5
In a mixing bowl, combine the 100g of flour, 120ml of water, and the egg. Whisk everything together until you have a smooth batter with no lumps. A slightly thin batter consistency is ideal for easy pouring and cooking.
Step 6
Add the prepared water parsley and minced shrimp to the batter. Gently mix everything together with a spoon or spatula until the ingredients are evenly distributed throughout the batter. Ensure the water parsley and shrimp are well incorporated.
Step 7
Since we’ll be serving this with a soy-based dipping sauce, no extra salt has been added. However, if you prefer a saltier flavor, feel free to add a pinch of salt or some pepper to taste. Keep in mind that pancake or tempura mixes often contain some salt, so adjust your seasoning accordingly based on the type of flour you’re using.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, ladle portions of the batter onto the pan, spreading them into circular shapes. Be mindful to prevent the pancake from sticking to the pan as you pour the batter.
Step 9
Reduce the heat to medium-low. Once the edges of the pancake begin to look set and golden, carefully flip it over using a spatula. Cook until both sides are beautifully golden brown and crispy. Keep an eye on the heat to prevent burning.
Step 10
Serve the perfectly cooked water parsley and shrimp pancake as is, or cut it into bite-sized pieces for easier enjoyment. Your delicious water parsley and shrimp pancake is ready to be savored! Enjoy it warm with your favorite dipping sauce.
