Crispy and Savory Crab Stick and Potato Pancake
How to Make a Crispy and Delicious Crab Stick and Potato Pancake
Forget shredded potatoes; thin julienne is the way to go for modern potato pancakes! Today, we’re making a delicious twist: a crab stick and potato pancake. Experience a delightful texture contrast and a burst of flavor.
Main Ingredients
- 2 Potatoes
- 1 Crab Stick
- 1/2 Onion
- 1 pinch Salt
- A dash of Pepper
- 3 Tbsp Pancake Mix (or flour)
- Vegetable Oil, for frying
Dipping Sauce
- 1 Tbsp Soy Sauce
- 1 tsp Vinegar
- 0.5 tsp Gochugaru (Korean chili flakes)
- 0.2 tsp Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Soy Sauce
- 1 tsp Vinegar
- 0.5 tsp Gochugaru (Korean chili flakes)
- 0.2 tsp Sugar
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, peel the potatoes. Using a knife or mandoline slicer, julienne them as thinly as possible. Thinner shreds will result in a crispier pancake.
Step 2
Place the julienned potatoes in a bowl of cold water for about 10 minutes. This step removes excess starch, preventing the potato shreds from sticking together and enhancing their crispiness.
Step 3
Thinly julienne the half onion as well, similar to how you prepared the potatoes. The onion’s natural sweetness will add another layer of flavor to the pancake.
Step 4
Shred the crab stick into small pieces by hand, following its natural grain. Shredding them thinly will ensure they cook evenly and quickly.
Step 5
Drain the julienned potatoes thoroughly from the cold water. Gently pat them dry with paper towels to remove any excess moisture. This is crucial for achieving a crispy texture; residual water can make the pancake soggy.
Step 6
Add the julienned onion and shredded crab stick to the bowl with the drained potatoes.
Step 7
Season the mixture for flavor. Add a pinch of salt and a dash of pepper, then gently mix everything together to ensure the seasonings are evenly distributed.
Step 8
Sprinkle the 3 tablespoons of pancake mix over the ingredients. Mix well until all the shreds are lightly coated. The pancake mix acts as a binder, helping the pancake hold its shape.
Step 9
Mix the ingredients thoroughly. Do not add water to this batter. The natural moisture from the vegetables and the pancake mix will form the correct consistency for frying.
Step 10
Heat a generous amount of vegetable oil in a non-stick pan over medium-low heat. Spoon about half a ladleful of the potato mixture into the pan and spread it out thinly to form a round pancake. Make sure there are no gaps and the edges are compact; this helps in flipping the pancake without it breaking.
Step 11
While the pancake is cooking, prepare the dipping sauce. In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon vinegar, 0.5 teaspoon gochugaru, 0.2 teaspoon sugar, and 1 tablespoon sesame oil. Stir well. Adjust the ingredients to your preference for a personalized taste.
Step 12
Once golden brown and crispy on both sides, transfer the crab stick and potato pancake to a plate. Serve warm with the dipping sauce. This makes for a delightful snack or appetizer!
