Crispy Chive and Squid Pancake
Crispy Chive and Squid Pancake
Perfect for a Rainy Day! Crispy Outside, Tender Inside Chive and Squid Pancake Recipe
Introducing a delicious Chive and Squid Pancake recipe, packed with aromatic chives and chewy squid. It’s the ultimate savory snack that pairs wonderfully with makgeolli (Korean rice wine)!
Pancake Batter Ingredients- 1 bunch fresh chives (approx. 100-150g)
- 1 cleaned squid
- 2 cups pancake mix (approx. 200g)
- 1/2 cup tempura flour (approx. 50g)
- 1 and 1/2 cups cold water (approx. 300ml)
- 1/4 small red chili, finely chopped (optional)
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, wash the chives thoroughly under running water and drain any excess moisture. Then, cut them into approximately 5cm lengths. Cutting them too long can make them difficult to cook evenly.
Step 2
In a large bowl, add the chopped chives. Then, add 2 cups of pancake mix and 1/2 cup of tempura flour. Using tempura flour along with pancake mix will give your pancake an extra crispy texture.
Step 3
Gradually pour in about 1 and 1/2 cups of cold water while mixing the batter. Avoid overmixing; just combine until no dry flour is visible. Overmixing can make the pancake tough. A slightly thinner batter will result in a thin and crispy pancake.
Step 4
The batter consistency should be like this – slightly runny but with the ingredients just starting to bind together. Ensure there are no lumps and it’s well combined.
Step 5
Clean and prepare the squid, then cut it into bite-sized pieces (about 1-2cm). You can also substitute with shrimp or other seafood for a delicious variation.
Step 6
Add the sliced squid to the prepared batter and mix gently to coat evenly. Make sure the squid is well distributed within the batter.
Step 7
For added color and a touch of spiciness, finely chop a red chili and add it to the mixture. If you are sensitive to spice, remove the seeds before chopping, as they contain most of the heat.
Step 8
Mix in the chopped chili. Your delicious Chive and Squid Pancake batter is now ready! All that’s left is to cook it to perfection.
Step 9
Heat a generous amount of cooking oil in a frying pan over medium-high heat. Once the oil is hot, use a ladle (or two) to scoop about 2 ladlefuls of batter and spread it thinly and evenly in the pan. Spreading the edges a bit thinner will help them get extra crispy.
Step 10
Once the bottom is golden brown and the edges are crisp, carefully flip the pancake with a spatula. Cook the other side until golden brown. Your delicious Chive and Squid Pancake is ready when both sides are perfectly browned! It’s best enjoyed warm.
