Crispy and Savory Seafood Chive Pancake
Easy and Crispy Seafood Chive Pancake Recipe using Frozen Seafood Mix
Introducing a recipe for ‘Seafood Chive Pancake’ that’s perfect for a quick snack or a delightful accompaniment to drinks. This pancake features a generous amount of fresh chives and a rich seafood mix, offering a wonderful texture and savory flavor. Achieve a perfectly crispy exterior and a moist interior with our golden ratio of pancake and tempura flour! It’s a fantastic dish for those moments when you need a delicious treat in a flash.
Main Ingredients
- Fresh Chives: 160g
- Frozen Mixed Seafood: 300g (e.g., shrimp, squid, scallop meat)
- Vinegar: 1 Tbsp (for thawing seafood)
Cooking Instructions
Step 1
First, place the frozen mixed seafood (300g) in a bowl and cover it generously with cold water. Add 1 tablespoon of vinegar to the water. This helps to thaw the seafood gently, preserve its freshness, and remove any potential fishy odor. Let it thaw for about 10-15 minutes.
Step 2
While the seafood is thawing, wash the fresh chives (160g) thoroughly and pat them dry. Trim off any tough ends and cut the chives into approximately 5cm lengths for easy eating.
Step 3
In a mixing bowl, combine the pancake flour (70g) and tempura flour (30g). Using tempura flour along with pancake flour is our secret to achieving an exceptionally crispy pancake. This blend creates a fantastic batter.
Step 4
Gradually pour the cold water (100ml) into the flour mixture. Whisk gently to combine. The amount of water can be adjusted slightly depending on the desired batter consistency.
Step 5
Add the anchovy sauce (1 Tbsp) for a boost of savory flavor and crack in the egg (1 large). The egg will make the batter smoother and add a lovely richness.
Step 6
Using a whisk or a spatula, mix the batter until it’s smooth and free of lumps. Be careful not to overmix; aim for a flowing but not too thin consistency.
Step 7
Once the seafood has thawed and been drained, add it to the batter along with the cut chives.
Step 8
Gently fold the seafood and chives into the batter using a spatula, ensuring that each piece is lightly coated. Be careful not to break the chives or mash the seafood.
Step 9
Heat a frying pan over medium heat and add a generous amount of cooking oil. Using plenty of oil is key to achieving a crispy pancake. Pour about a ladleful of the batter onto the hot pan and spread it out thinly into a round shape.
Step 10
Cook over medium heat until the bottom side is golden brown and crispy. Then, carefully flip the pancake using a spatula and cook the other side until it’s equally golden and crisp. Keep an eye on the heat to prevent burning.
Step 11
Once both sides are beautifully golden and crispy, transfer the delicious Seafood Chive Pancake to a plate. It’s best enjoyed hot! Serve with a side of soy-vinegar dipping sauce for an extra burst of flavor. Enjoy your homemade treat! 🙂
