Crispy and Chewy Dried Shrimp and Eggplant Pancake (Geon-saeu Gaji-jeon)
Crispy and Chewy Dried Shrimp and Eggplant Pancake (Geon-saeu Gaji-jeon)
How to Make Dried Shrimp Eggplant Pancake: A Delicious Dish Using Eggplant
Harvested fresh eggplants from the garden are transformed into a delightful pancake! Thinly sliced eggplant is mixed with coarsely ground dried shrimp into a batter and fried until golden and crispy. Each bite offers a savory shrimp cracker-like flavor, making it truly addictive. The combination of the tender eggplant and the flavorful dried shrimp creates an irresistible dish. If you don’t have dried shrimp, you might even consider adding shrimp crackers to the batter!
Ingredients- 1 Eggplant (medium size)
- 4 Tbsp Dried Shrimp Powder (coarsely ground)
- 1 cup Frying Mix (approx. 100g)
- 1.4 cups Cold Water (approx. 300ml)
Cooking Instructions
Step 1
In a bowl, combine 1 cup of frying mix. Gradually add 1 cup plus 1/4 cup of cold water, stirring until you achieve a smooth, lump-free batter. Ensure the consistency is not too thin. Using chopsticks or a whisk will make this process easier.
Step 2
Wash one fresh eggplant thoroughly. If the eggplant is thick, you can slice it in half lengthwise and scoop out some of the seeds. Then, thinly slice the eggplant into fine shreds, about 0.3 cm thick. The thinner the slices, the crispier the pancake will be.
Step 3
Add the shredded eggplant to the prepared frying mix batter. Gently toss to coat the eggplant evenly with the batter, being careful not to break the shreds.
Step 4
Now, prepare the star ingredient for the unique flavor: the dried shrimp powder. This isn’t a finely ground powder, but rather has distinct pieces of dried shrimp, retaining their aroma and texture. It will add a wonderful depth of flavor and a pleasant chewiness.
Step 5
Add 4 tablespoons of the coarse dried shrimp powder to the batter containing the shredded eggplant. Don’t be shy with the dried shrimp; a generous amount will enhance the texture and taste of the pancake.
Step 6
Gently mix the batter again to incorporate the dried shrimp powder evenly throughout. Make sure the eggplant and shrimp are well distributed in the batter. Avoid overmixing, as this can make the eggplant mushy.
Step 7
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Ladle portions of the batter into the hot pan, spreading them thinly to form pancake shapes. Avoid making them too thick, as this can prevent them from cooking through and reduce crispiness.
Step 8
Once the edges begin to turn golden brown, carefully flip the pancake using a spatula. Fry until both sides are evenly golden brown and crispy. Ensure both sides are cooked thoroughly to achieve a warm, tender interior and a perfectly crisp exterior.
