Crispy Squid and Chive Pancake
Crispy Squid and Chive Pancake
Crispy Chive Pancake with Squid and a Refreshing Dipping Sauce
This is a simple and delicious snack made with fresh chives. Served with a spicy and savory dipping sauce, it cuts through any richness, making it a perfect accompaniment to drinks or a light meal.
Main Ingredients- 200g fresh chives
- 15 perilla leaves (optional)
- 3 Korean green chilies (Cheongyang peppers)
- 3 red chilies
- 1 squid (medium-sized)
- 1 cup tempura flour (approx. 120g)
- 1 cup pancake mix (approx. 120g)
- Cooking oil (generous amount)
Spicy & Sweet Dipping Sauce- 10 Tbsp soy sauce
- 1 Tbsp red pepper flakes
- 7 Tbsp vinegar
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sesame seeds
- 10 Tbsp soy sauce
- 1 Tbsp red pepper flakes
- 7 Tbsp vinegar
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, wash the chives thoroughly under running water and pat them dry. Trim them and cut into bite-sized pieces, about 2 inches long. Cutting them to this length makes them easier to handle when frying.
Step 2
Prepare the squid by scoring the body with a knife and then cutting it into manageable pieces. Scoring the squid helps the seasoning penetrate better and improves its texture.
Step 3
Take the cut squid pieces and thinly slice them by holding your knife almost parallel to the cutting board, like filleting. This thin slicing ensures the squid cooks tenderly within the pancake.
Step 4
Wash the perilla leaves, remove excess water, then cut them in half and thinly julienne them. While optional, adding perilla leaves imparts a wonderful aroma and flavor to the pancake.
Step 5
Remove the stems from the Korean green chilies and red chilies, discard the seeds, and thinly slice them. These add a pop of color and a mild spiciness.
Step 6
In a large bowl, combine the chopped chives, julienned perilla leaves, sliced chilies, and squid pieces. Add 1 cup of tempura flour and 1 cup of pancake mix. Pour in 2 cups of cold water to create the batter.
Step 7
Whisk or stir the ingredients well until the flour is fully incorporated and the batter is smooth. I’ve slightly adjusted the flour amount to highlight the vegetable flavors. If the batter seems too thick, add about 1 more cup of a flour mixture (tempura and pancake mix) and 1 cup of cold water until it reaches a thinner consistency. A slightly thinner batter will result in a crispier pancake.
Step 8
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle a portion of the batter thinly onto the hot pan. It’s important to spread it thinly so the pancake cooks evenly and stays crispy.
Step 9
Once the bottom side is golden brown and looks set, carefully flip the pancake using a spatula. Gently press down on the pancake with the spatula as it cooks to enhance its crispiness. Continue cooking until both sides are golden brown and crispy.
Step 10
While the pancake is cooking, let’s prepare the dipping sauce. Finely mince any optional aromatics like onion, chili peppers, or scallions. Aim for pieces about half a finger joint in size for a pleasant texture in the sauce. (Prepare these ingredients based on the ‘Spicy & Sweet Dipping Sauce’ section of the recipe.)
Step 11
In a small bowl, combine the minced vegetables with 1 Tbsp red pepper flakes, 10 Tbsp soy sauce, 7 Tbsp vinegar, 2 Tbsp oligosaccharide, and 1 Tbsp sesame seeds. Mix everything well. This sauce has a perfect balance of savory, sour, and sweet notes to complement the pancake.
Step 12
Stir the sauce until all ingredients are well combined. Your delicious dipping sauce is ready! Serve the crispy squid and chive pancake with this refreshing sauce and enjoy!
