Fragrant and Plump! Wild Chive and Shrimp Pancake Recipe
Fragrant and Plump! Wild Chive and Shrimp Pancake Recipe
A Recipe for Delicious Wild Chive Pancakes, Enhanced with Plump Shrimp
Craving a chewy and flavorful pancake? This recipe uses fresh wild chives, abundant in spring, for a delightful aroma, and plump shrimp for an extra burst of texture. It’s perfect for when you lack appetite, feel like having some makgeolli, or need a satisfying snack.
Main Ingredients- 1 bunch fresh wild chives (approx. 100g)
- 6 peeled shrimp (medium size)
- 3 ladlefuls pancake mix (approx. 150g)
- 2 eggs
- 1 Tbsp mirin (rice wine)
- 1 pinch salt
- 1 pinch black pepper
- 1 red chili pepper (for garnish)
- 1 cup water (approx. 200ml)
Cooking Instructions
Step 1
First, gently rinse the wild chives under running water. It’s important to shake them in the water to thoroughly remove any soil clinging to the roots, as they can be quite dusty.
Step 2
To prepare the wild chives, peel away the tough or dirty parts near the roots with a knife, similar to peeling an onion. This will reveal the tender white core. Once cleaned, cut them into manageable 2-3 cm lengths. Cutting them too long might make them awkward to fry.
Step 3
Now, let’s make the batter. Place the prepared wild chives into a large bowl. Add 3 generous ladlefuls of pancake mix. Then, crack in 2 eggs and get ready to mix everything together.
Step 4
The key to a great batter is controlling the water amount. Don’t add all the water at once. Add it in half-cup increments, mixing as you go, and observe the batter’s consistency. The ideal consistency is when the batter flows smoothly from the ladle but still has a slight thickness – not too runny, not too stiff. This consistency ensures a crispy and delicious pancake.
Step 5
To ensure the shrimp are plump and free of any fishy smell, lightly season them. Sprinkle a pinch of salt and a dash of black pepper over the shrimp. Adding 1 tablespoon of mirin (rice wine) will effectively eliminate any unpleasant odors. Mix well and let them marinate briefly.
Step 6
Thinly slice the red chili pepper on a diagonal to add a beautiful color to the pancake. Placing thinly sliced red chilies on top makes the pancake visually appealing and adds a subtle hint of spice, making it even more delicious. You can omit the chili if you don’t have it.
Step 7
Heat a generous amount of cooking oil in a pan over medium heat. Ladle portions of the batter onto the hot pan, forming round, flat pancakes. Make sure to leave some space between them, considering the pan size and batter amount, to prevent overcrowding.
Step 8
Once the batter is in the pan, arrange one marinated shrimp on each pancake, gently pressing them down slightly so they adhere well. Then, artfully place the thinly sliced red chili peppers among the shrimp for a vibrant garnish. When the bottom of the pancake turns golden brown and you hear a satisfying sizzle, carefully flip it over. Continue to cook until the other side is also golden brown. This process is complete when the pancake is deliciously golden! Maintaining medium to low heat is crucial here. High heat can burn the outside while leaving the inside undercooked, and excessively low heat can make the pancake absorb too much oil and become soggy. Pay close attention to controlling the heat!
