Crispy Enoki Mushroom and Shrimp Pancakes: A Budget-Friendly Delight!
Crispy Enoki Mushroom and Shrimp Pancakes: A Budget-Friendly Delight!
How to Make Crispy Enoki Mushroom and Shrimp Pancakes – Amazing Value!
Here’s a simple recipe for Enoki Mushroom and Shrimp Pancakes made with easy-to-find ingredients and a straightforward method. Try making them with fresh, seasonal shrimp for an extra special treat. They are incredibly versatile and delicious!
Main Ingredients- 1 pack Enoki mushrooms (approx. 100g)
- 8 medium-sized shrimp, peeled and deveined
- 2 Tbsp tempura flour
- 4 Tbsp water
- 1 tsp curry powder
- 2 Tbsp finely chopped green onions (white parts preferred)
Cooking Instructions
Step 1
Prepare one pack of enoki mushrooms. Trim off the root end and rinse them lightly under running water. Gently pat them dry with a paper towel to remove excess moisture. Chop the enoki mushrooms into approximately 1cm lengths. This step helps ensure a crispier texture.
Step 2
Finely chop the white parts of the green onions to get about 2 tablespoons. The mild onion flavor will enhance the overall taste of the pancakes.
Step 3
If you enjoy a touch of heat, finely chop half a chili pepper (like a red chili or a jalapeño) and add it to the mixture. Omit this if making for children or if you prefer it mild.
Step 4
In a mixing bowl, combine the chopped enoki mushrooms and green onions. Add 2 tablespoons of tempura flour to coat the ingredients evenly. Gently toss them together so the flour adheres.
Step 5
Mix the ingredients with the tempura flour until they are lightly coated. Be careful not to overmix, as this can make the enoki mushrooms mushy.
Step 6
Add 1 teaspoon of curry powder to the bowl. The curry powder adds a wonderful warmth and depth of flavor that pairs beautifully with both the mushrooms and shrimp.
Step 7
Gradually add 4 tablespoons of cold water to the mixture, stirring as you go, to form a batter. It’s best to add the water a little at a time to achieve the right consistency. Using cold water helps in making the pancakes crispier.
Step 8
Mix until well combined and no dry flour remains, creating a batter. The batter should be thick enough to hold its shape but still pourable; aim for a consistency similar to pancake batter. Avoid making it too thin, which can lead to soggy pancakes, or too thick, which can make them dense. This consistency is key for a crispy texture!
Step 9
Use paper towels to thoroughly pat the prepared shrimp dry. Removing all surface moisture is crucial to prevent oil splattering and to ensure the shrimp cook up beautifully crisp.
Step 10
Lightly dust the dried shrimp with a little extra tempura flour. This helps the batter adhere to the shrimp, ensuring each bite has a delightful coating.
Step 11
Heat a frying pan over medium heat and add about 3 tablespoons of cooking oil. Ensure there’s enough oil for the pancakes to fry evenly and achieve a golden-brown crisp.
Step 12
Using a spoon or a small ladle, scoop about one tablespoon of the enoki mushroom batter and drop it onto the hot pan, forming a small, flat pancake. Arrange them in a single layer, making sure not to overcrowd the pan. Keep the heat at medium to prevent burning.
Step 13
Place one prepared shrimp onto the center of each batter dollop. Gently press down on the shrimp with the back of your spoon or a spatula to help it adhere to the batter. This ensures the shrimp stays put and cooks with the pancake.
Step 14
Cook for a few minutes until the underside is golden brown and crispy. Carefully flip the pancakes using a spatula.
Step 15
Flip and cook the other side until it’s also golden brown and the shrimp is completely cooked through. Continue flipping as needed to ensure even cooking and a perfectly crisp finish. Enjoy your delicious Enoki Mushroom and Shrimp Pancakes!
