Crispy Savory Dried Shrimp Chive Pancakes
Crispy Savory Dried Shrimp Chive Pancakes
Making delicious Chive Pancakes with a Umami Boost from Dried Shrimp Powder
I bought a lot of chives from the mart and decided to make these. (Updated 22.11.07)
Pancake Ingredients- Fresh chives (as much as you like to eat)
- Tempura flour (for batter, use an appropriate amount according to the chives)
- Dried shrimp (7 pieces, finely ground for use)
- Cornstarch (1 tablespoon, to add crispiness)
Cooking Instructions
Step 1
First, thoroughly clean the chives. Soak them in water with a little vinegar for about 10 minutes, then rinse them multiple times under running water for a super clean finish. Drain the water and cut them into bite-sized pieces (about 5-7 cm long).
Step 2
Let’s make the crispy pancake batter. In a bowl, combine tempura flour and water in a 1:1 ratio and mix. Aim for a consistency that is neither too thin nor too thick. Next, add 1 tablespoon of cornstarch and 1.5 tablespoons of finely ground dried shrimp powder. Adding dried shrimp powder will provide a deep umami flavor without needing a separate anchovy or kelp broth.
Step 3
Add the prepared chives to the batter. Letting the chives sit in the batter for a moment before mixing allows them to release their moisture, helping the batter naturally coat the ingredients.
Step 4
Now, gently mix to combine the batter and chives. Be careful not to break the chives, and gently toss them so that the batter evenly coats all the strands. Overmixing can diminish the chives’ refreshing crispness.
Step 5
Heat a generous amount of oil in a pan. Spoon portions of the chive mixture onto the hot pan, spreading them out into desired shapes. Cook over medium-low heat, flipping occasionally, until golden brown and crispy on both sides. Once the edges start to crisp up, it’s time to flip. Be mindful of the heat to prevent burning and ensure even cooking. This is key for a perfectly crispy pancake.
