Crispy Dried Shredded Squids, Bean Sprouts, and Fish Cake Pancake
Crispy Dried Shredded Squids, Bean Sprouts, and Fish Cake Pancake
Crispy Savory Pancake Made with Pantry Staples!
Craving a crispy pancake all of a sudden? I quickly whipped this up using ingredients from my fridge. A pancake is always a great way to use up odds and ends! This recipe is perfect for when you want something delicious and satisfying with minimal fuss.
Ingredients- 2 sheets of square fish cakes
- 200g bean sprouts
- 20g dried shredded squids (jinmichae)
- 1/5 carrot
- 1 stalk of green onion (green parts only)
- 2 Tbsp tempura powder
- 2 Tbsp pancake mix
- 1 Tbsp minced garlic
- 1/2 tsp salt
- 200ml carbonated water
- Cooking oil (generous amount)
Cooking Instructions
Step 1
First, prepare your ingredients. Thinly julienne the carrot and the square fish cakes. Cutting them thinly will help them cook up crispier and more deliciously. Briefly blanch the bean sprouts in boiling water for about 1 minute and 30 seconds, then rinse under cold water and drain well. Finely shred the green parts of the green onion to prepare scallion threads.
Step 2
In a bowl, combine 2 tablespoons each of tempura powder and pancake mix. Add 1 tablespoon of minced garlic for enhanced flavor. For an extra crispy texture, pour in 200ml of carbonated water. Carbonated water is the secret to a light and crispy batter!
Step 3
Crack in 2 eggs and mix everything together until a smooth batter forms. If the batter is too thick, add a little more water; if it’s too thin, add a bit more flour. Your batter is now ready to be cooked into delicious pancakes!
Step 4
Add the prepared ingredients to the batter and mix well. Including the dried shredded squids adds a wonderfully chewy texture and a savory, slightly spicy kick, making this pancake truly special. Ensure the bean sprouts, fish cakes, and shredded vegetables are evenly distributed.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Spoon portions of the batter into the hot oil and cook until golden brown and crispy on both sides. Cooking over medium-low heat ensures the inside is cooked through while the outside becomes perfectly crisp. They cook surprisingly quickly!
