Crispy and Savory Perilla Leaf Pancakes with Dried Shrimp Powder
Perilla Leaf Pancakes Enhanced with Dried Shrimp Flavor
Perfect as a snack or side dish when you’re not feeling hungry! These perilla leaf pancakes boast a delightful combination of the fragrant aroma of perilla leaves and the rich umami of dried shrimp, resulting in a crispy exterior and a wonderfully chewy interior. They are so addictively delicious that you’ll find yourself reaching for more. Made easily at home with simple ingredients, these cost-effective perilla leaf pancakes are sure to win over the taste buds of your entire family. They are also an excellent accompaniment to meals or a delightful appetizer with drinks.
Main Ingredients for Perilla Leaf Pancakes
- 20-40 fresh perilla leaves (adjust based on size)
- 15g dried shrimp (for savory depth)
- 1/2 cup pancake mix
- 1/2 cup tempura flour (for extra crispiness!)
- 4 Tbsp cornstarch (for a chewy texture)
- 2 pinches of salt (to season)
- 1.5 cups cold water (for batter consistency)
- Generous amount of cooking oil (for frying)
- 1 Tbsp vinegar (added during frying)
Sweet and Tangy Soy Dipping Sauce
- 1 Tbsp soy sauce (brewed or regular)
- 1 Tbsp vinegar
- 1 Cheongyang chili pepper (finely chopped)
- 1 Tbsp soy sauce (brewed or regular)
- 1 Tbsp vinegar
- 1 Cheongyang chili pepper (finely chopped)
Cooking Instructions
Step 1
First, trim any dirty parts of the perilla leaves. Cut off the stems, leaving about 1cm, to preserve their fragrance. (Cutting too close to the leaf can cause it to fall apart.)
Step 2
Wash the perilla leaves thoroughly under running water. After washing, completely pat them dry with paper towels. This is crucial to prevent oil splattering and ensure they cook up crispy.
Step 3
Prepare 15g of dried shrimp, which will add a wonderfully savory flavor. You can easily find these at supermarkets or dried seafood stores.
Step 4
Grind the prepared dried shrimp into a fine powder using a blender or mortar and pestle. The finer the powder, the better it will incorporate into the batter and enhance the flavor.
Step 5
In a large bowl, combine the pancake mix, tempura flour, and cornstarch. Whisk them together until there are no lumps. Add the ground dried shrimp powder and 2 pinches of salt, and mix well.
Step 6
Once the dry ingredients are mixed, gradually add the 1.5 cups of cold water while whisking with a whisk or chopsticks until smooth and lump-free. The batter should be thin and flow like a tempura batter, not too thick. This ensures a thin, even coating on the perilla leaves.
Step 7
Using a spoon or a brush, coat the dried perilla leaves thinly and evenly with the batter. Apply the batter to one side or both, depending on your preference. Avoid applying too thick a layer, as this can make them feel more like fritters; a thin coating is key.
Step 8
Heat a pan over medium heat and add a generous amount of cooking oil. Carefully place the batter-coated perilla leaves into the hot oil. Once one side is golden brown, flip them over and fry the other side until golden and crispy. (Maintain medium heat to prevent burning.)
Step 9
Arrange the perfectly golden-brown and crispy perilla leaf pancakes on a plate lined with paper towels to drain any excess oil. They look incredibly appetizing!
Step 10
Finally, let’s make the dipping sauce. In a small bowl, combine 1 Tbsp soy sauce (brewed or regular) and 1 Tbsp vinegar. Add 1 finely chopped Cheongyang chili pepper. For an extra touch, you can sprinkle some sesame seeds. Dipping the perilla leaf pancakes into this sauce will enhance their flavor even further.
