Fluffy Crab Stick and Egg Pancake
Fluffy Crab Stick and Egg Pancake
< Savory Side Dish > Delightful Crab Stick and Egg Pancake
A savory delight that pairs perfectly with rice! Enjoy this soft and flavorful crab stick and egg pancake, easy enough for anyone to make. It’s also a fantastic snack for children.
Main Ingredients- 2 crab sticks
- 1/5 King oyster mushroom (approx. 30g)
- 1/5 Onion (approx. 30g)
Cooking Instructions
Step 1
First, crack the 2 eggs into a bowl. Remove the chalazae (the white stringy bits) and whisk them gently with a fork or whisk until smooth. (Optionally, add a tiny pinch of salt to season.)
Step 2
Trim the base of the king oyster mushroom and rinse lightly under running water. Cut it into approximately 2cm lengths. Peel, wash, and thinly slice the onion.
Step 3
In a large bowl, combine the prepared king oyster mushroom and sliced onion. Pour in the whisked egg mixture and gently stir until all ingredients are evenly distributed.
Step 4
Unwrap the crab sticks and shred them into bite-sized pieces (about 1-2cm) with your hands. Add the shredded crab sticks to the bowl and mix gently again with the egg mixture and vegetables. Be careful not to overmix, as it can make the crab sticks mushy.
Step 5
Heat a non-stick pan over medium heat and add a generous amount of grapeseed oil or cooking oil. Ladle about one spoonful of the batter onto the pan for each pancake, forming round, flat shapes. Once the surface begins to set, flip the pancake and cook until golden brown on both sides.
