Chewy and Umami-Rich Dried Shrimp and Chive Pancake
Chewy and Umami-Rich Dried Shrimp and Chive Pancake
Dried Shrimp and Chive Pancake: A Special Recipe for Rainy Days
Here’s a chewy and incredibly flavorful dried shrimp and chive pancake, perfect for a rainy day! It’s the ultimate comfort food when the rain pours down. This recipe brings together the crispiness of the exterior with a tender interior, enhanced by the savory depth of dried shrimp. Enjoy this delightful treat made easily at home with simple ingredients.
Batter Ingredients- 2/3 cup all-purpose flour (approx. 80g)
- 2/3 cup water (approx. 160ml)
- 2 generous handfuls dried shrimp (approx. 40g)
- 1 generous handful chives (approx. 50g)
- A small amount of carrot (approx. 30g)
- 2 Korean green chili peppers (Cheongyang peppers)
Seasoning and Frying- 1/2 Tbsp soy sauce (for batter)
- 2 Tbsp cooking oil (for frying)
- 1 Tbsp perilla oil (for frying)
- 2 Tbsp soy sauce (for dipping sauce)
- 1 Korean green chili pepper (for dipping sauce)
- 1/3 Tbsp vinegar (for dipping sauce)
- 1 tsp red pepper flakes (for dipping sauce)
- 1 tsp minced garlic (for dipping sauce)
- 1/2 Tbsp soy sauce (for batter)
- 2 Tbsp cooking oil (for frying)
- 1 Tbsp perilla oil (for frying)
- 2 Tbsp soy sauce (for dipping sauce)
- 1 Korean green chili pepper (for dipping sauce)
- 1/3 Tbsp vinegar (for dipping sauce)
- 1 tsp red pepper flakes (for dipping sauce)
- 1 tsp minced garlic (for dipping sauce)
Cooking Instructions
Step 1
First, let’s make the batter for the chive pancake. Sifting the 2/3 cup of flour will help create a smooth batter without lumps. Gradually add the 2/3 cup of water while whisking until you achieve a smooth, lump-free consistency. The batter should neither be too thin nor too thick; it should flow like a gentle stream. A good test is to drop a spoonful: it should leave a slightly layered shape that melts in after a moment.
Step 2
We’ll add a touch of umami to the batter. Stir in 1/2 tablespoon of soy sauce. Adjusting the soy sauce amount allows you to enhance the savory flavor without needing extra salt.
Step 3
Cut the chives into approximately 4cm lengths for easy eating. Thinly julienne the carrot into similar lengths. Finely chop the Cheongyang peppers after removing their stems. Adding these vegetables not only makes the pancake visually appealing but also enriches its texture.
Step 4
Combine the prepared vegetables and dried shrimp with the batter, mixing everything thoroughly. You can use the dried shrimp as they are, or break up any very large ones. Ensure the batter and vegetables are well incorporated.
Step 5
Now it’s time to fry the pancake! Heat a pan over medium heat. Add 1 tablespoon of cooking oil and 1/2 tablespoon of perilla oil, coating the entire surface. Once the oil is sufficiently hot, ladle about one portion of the batter onto the pan and spread it thinly. Generously scatter dried shrimp over the batter. (For an extra crispy pancake, add the remaining 1 Tbsp cooking oil and 1/2 Tbsp perilla oil around the edges of the pan as it cooks.)
Step 6
Once the first side is golden brown, flip the pancake and cook the other side until evenly browned. Cooking over medium heat ensures it cooks through without burning. Continue to fry until the edges are crispy and the pancake has a tempting golden-brown color all over.
Step 7
Cut the perfectly cooked dried shrimp and chive pancake into serving pieces and arrange on a plate. For the dipping sauce, mix 2 tablespoons of soy sauce, 1 finely chopped Cheongyang pepper, 1/3 tablespoon of vinegar, 1 teaspoon of red pepper flakes, and 1 teaspoon of minced garlic. Dipping the savory pancake into this spicy and tangy sauce is a truly wonderful experience!
