Crispy and Savory Water Parsley Pancake with Abundant Shrimp
Make a crispy and savory water parsley pancake generously loaded with shrimp.
My family loves water parsley. I enjoy it so much that my children eat it without hesitation. We love wrapping samgyeopsal (pork belly) with water parsley, stir-frying it with smoked duck, and of course, we can’t forget the crispy and savory water parsley pancake! Water parsley is quite affordable at the supermarket these days.
Ingredients
- Water parsley (minari) 1 handful (approx. 100g)
- Dried shrimp 1 cup (approx. 50g)
- Red chili pepper 1
- Pancake mix 125ml
- Tempura mix 125ml
- Cold water 250ml
- Cooking oil, generous amount
Cooking Instructions
Step 1
Tips for making crispy water parsley pancakes: 1. Mix pancake mix and tempura mix in a 1:1 ratio for extra crispiness. 2. Use cold water for the batter to minimize gluten development, ensuring a longer-lasting crisp. 3. Use a generous amount of oil; the pancakes should be half-submerged in oil while frying for even browning and crispiness. 4. Frying smaller pancakes is recommended. Though it requires more effort, smaller pancakes are easier to flip and achieve a superior crispy texture.
Step 2
First, wash the fresh water parsley thoroughly and pat it dry. To make it easier for children to eat and to maximize its aroma, chop it into small pieces, about 1-2 cm in length. Cutting it too long can make it difficult to eat.
Step 3
The water parsley was finely chopped so that it would be easy for children to eat and its aroma would be maximized.
Step 4
The water parsley was finely chopped so that it would be easy for children to eat and its aroma would be maximized.
Step 5
For a colorful accent, thinly slice the red chili pepper diagonally. This adds a beautiful visual element and a hint of spiciness that cuts through richness.
Step 6
Dried shrimp can be too hard if used whole. Finely mince them using the side of a knife or the blade. Minced shrimp add a wonderful texture and enhance the nutty flavor of the water parsley pancake.
Step 7
In a bowl, combine the pancake mix and tempura mix in a 1:1 ratio. If you don’t have these specific mixes, all-purpose flour or glutinous rice flour can be used instead. You can also add a pinch of salt for seasoning at this stage.
Step 8
Add 250ml of cold water, which is the same volume as the dry ingredients, to create the batter. The amount of water may vary slightly depending on the type of flour and humidity, so adjust the consistency as needed. A batter that’s too thin will result in a soggy pancake, while one that’s too thick will be dense. Aim for a consistency similar to pancake batter. Remember, using cold water is key to achieving extra crispiness!
Step 9
Whisk or stir the batter until smooth, ensuring there are no lumps. Mix well until you have a consistent, lump-free batter.
Step 10
Generously add the chopped water parsley to the prepared batter. Using plenty of water parsley will ensure a vibrant aroma.
Step 11
Add the minced dried shrimp to the batter as well, mixing everything evenly. The shrimp will add a savory depth and satisfying texture, enhancing the overall appeal of the pancake.
Step 12
See how the green water parsley and red shrimp come together, making the batter look so appetizing? It’s mouthwatering just to look at!
Step 13
Heat a pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, ladle portions of the batter onto the pan, forming small pancakes. Frying them small makes them cook evenly, easy to flip, and most importantly, incredibly crispy. Shape them into bite-sized rounds.
Step 14
Once the pancakes are partially cooked, place a slice of the diagonally cut red chili pepper on top of each one as a garnish. The chili pepper will soften slightly and add a lovely color.
Step 15
Fry until golden brown and crispy on both sides. Add more oil as needed and alternate between low and medium heat to ensure they cook through without burning. Once the first side is golden, flip and fry the other side until crispy. Now you have a delicious water parsley pancake bursting with fragrant water parsley and savory shrimp!
Step 16
Thanks to the shrimp, there’s a delightful chewiness, and the overall crispy texture makes this an even more satisfying water parsley pancake. Enjoy it immediately while it’s warm for the best flavor!
