Fragrant Onion, Perilla Leaf, and Shrimp Pancakes: A Quick and Delicious Side Dish
Fragrant Onion, Perilla Leaf, and Shrimp Pancakes: A Quick and Delicious Side Dish
Delicious Pancakes Made with Leftover Vegetables and Shrimp
Tired of asking ‘What should I cook today?’ every mealtime? Open and close the refrigerator door, and discover a delicious solution! I love making pancakes, so I always have one on hand. Today, I’ve made pancakes using leftover vegetables and shrimp, and they turned into a perfect side dish in no time. The aromatic perilla leaves, the subtle sweetness of the onion, and the chewy texture of the shrimp come together beautifully, creating a delightful meal that’s both satisfying and flavorful.
Ingredients- 7 large shrimp, peeled and deveined
- 1/4 onion
- 5 fresh perilla leaves
- 2 large eggs
- 1/2 tsp salt
- 1 tsp cooking wine or sake
Cooking Instructions
Step 1
First, finely mince the 7 peeled and deveined shrimp into small pieces. Dice the onion into small cubes. For the perilla leaves, wash them, pat them dry, roll them up tightly, and thinly slice them into shreds. (Tip: I find pre-prepped frozen shrimp from Costco, with the shells and innards removed, to be very convenient for everyday cooking, so I always keep them stocked.)
Step 2
In a mixing bowl, combine the minced shrimp, diced onion, and sliced perilla leaves. Crack in the 2 fresh eggs. Add the 1/2 teaspoon of salt to enhance the flavor and 1 teaspoon of cooking wine or sake to eliminate any potential fishy odor from the shrimp.
Step 3
Using a spatula or spoon, gently mix all the ingredients until they are well combined. Stir just enough to ensure the salt is dissolved and evenly distributed throughout the mixture. Your pancake batter is now ready to be cooked! Avoid overmixing.
Step 4
Heat a non-stick frying pan or a 4-cup egg pan over medium heat. Spoon about one tablespoon of the batter into each section, shaping them into small, round pancakes.
Step 5
Cook for a few minutes until the bottom side is golden brown and set. Then, carefully flip each pancake using a spatula or chopsticks. Cooking on a specialized egg pan makes it very easy to make multiple small pancakes at once, which is why I gifted one to my daughter and use mine all the time. Cook the other side until golden brown and cooked through.
Step 6
This recipe yields approximately 6 delicious pancakes. This is a perfect portion for two people to enjoy as a satisfying meal. The cooking wine effectively neutralizes any subtle seafood aroma, while the fragrant perilla leaves and the natural sweetness of the onions add a wonderful depth of flavor, making them incredibly easy and enjoyable to eat. They are perfect as a side dish for rice or even as a delightful snack!
