Crab Stick & Perilla Leaf Pancakes
Crab Stick & Perilla Leaf Pancakes
Simple & Delicious Crab Stick Perilla Leaf Pancakes from Your Fridge
Even when it’s not a special holiday, there are times you crave warm, savory pancakes. While you might think you’d get tired of the smell of fried food, sometimes that aroma is exactly what you’re in the mood for. I opened my fridge and spotted some crab sticks I bought for salads, along with perilla leaves intended for stir-fries. This inspired me to create these simple yet unique ‘Crab Stick Perilla Leaf Pancakes’. The fragrant perilla leaves and the tender crab sticks create a delightful combination that will be a special treat. Make these easy yet elegant pancakes for yourself!
Ingredients- Crab sticks (surimi) 10 sticks
- Perilla leaves 10 leaves
- Egg 1
- All-purpose flour, for dusting
- Salt, a pinch
- Cooking oil, for pan-frying
Cooking Instructions
Step 1
First, gather your ingredients for the pancakes. The recipe uses 10 crab sticks, but feel free to adjust the quantity to your liking. It’s best to make and eat them fresh rather than making a large batch to store. I initially took out 2 eggs but only ended up using 1, which was the perfect amount. You might need to adjust the egg quantity based on how many crab sticks and perilla leaves you use.
Step 2
Lightly dust the inner side of one perilla leaf with flour. This helps the batter stick better. Then, place a crab stick on the floured side of the perilla leaf and roll it up tightly, like making a small sushi roll. Gently press the edges to seal.
Step 3
In a bowl, crack one egg and add a tiny pinch of salt, then whisk to make an egg batter. Be careful not to add too much salt as it’s only for seasoning the batter. Dip each rolled crab stick and perilla leaf into the egg batter, ensuring it’s coated evenly on all sides. A tip for even better results: lightly dust the outside of the rolled perilla leaf with flour before dipping it in the egg. This helps the egg batter adhere more securely, leading to a crispier pancake. (I missed this step and wished I hadn’t!)
Step 4
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Carefully place the egg-coated crab stick and perilla rolls into the hot pan. Adjust the heat to prevent the egg coating from burning too quickly. (If you remembered to dust with flour beforehand, they’ll fry up even more beautifully!)
Step 5
Once the bottom side is golden brown and crispy, carefully flip the pancakes with a spatula. Cook the other side until it’s also golden brown and beautifully cooked through. It’s important to cook them over medium-low heat to ensure the inside is heated through without burning the outside. Flip them occasionally until they achieve a delicious golden color all over.
Step 6
Voila! Your simple yet uniquely delicious ‘Crab Stick Perilla Leaf Pancakes’ are ready. The fragrant perilla leaves, tender crab sticks, and crispy egg coating create a delightful harmony of flavors and textures. They are best enjoyed warm, right off the pan. These make for a perfect light snack or appetizer, so why not give them a try!
