Golden Spinach Pancakes with Squid and Shrimp
Spring Greens Delight: Easy and Delicious Spinach Pancake Recipe
These savory and sweet spinach pancakes are packed with finely chopped squid and shrimp, offering a delightful burst of flavor and texture. Pan-fried to a perfect golden crisp on the outside and tender on the inside, they showcase the natural nuttiness and sweetness of the ingredients. A truly charming spring delicacy that everyone will enjoy! Create a wonderful meal or snack with these simple ingredients.
Main Ingredients
- 1/3 bunch fresh spinach (approx. 100g)
- 1 squid tentacle, cleaned and chopped (approx. 50g)
- 5 peeled and deveined raw shrimp, chopped (approx. 50g)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Thoroughly clean the spinach, trim any wilted leaves, and prepare the seafood. Finely chopping the vegetables will make the pancakes look and taste even better.
Step 2
Trim the spinach, removing any yellow or wilted leaves. Wash it thoroughly under running water, making sure to clean the roots well to remove any dirt or grit. Gently squeeze out excess water. Chop the spinach, including the roots, into roughly 1-inch pieces. Avoid chopping too finely to retain a pleasant texture.
Step 3
Peel and devein the raw shrimp, then rinse them. Similarly, clean the squid tentacles. Finely chop both the shrimp and squid tentacles into bite-sized pieces. This will ensure a delightful chewy texture and rich seafood flavor in every bite.
Step 4
Peel the carrot and slice it thinly into matchsticks, then finely chop them. Peel and thinly slice the onion, then chop it finely as well. Cut the red chili pepper in half, remove the seeds, and mince it finely. These vegetables will add vibrant color and enhance the overall flavor of the pancakes.
Step 5
Now, let’s make the batter. In a large bowl, combine 1 cup of tempura flour and 1 large egg. Add 1/2 teaspoon of salt. Gradually pour in 1/2 cup of ice-cold water while whisking with a fork or whisk until you achieve a smooth, lump-free batter. Adjust the water amount to reach a thick, but pourable consistency; the batter shouldn’t be too thin, or the pancakes might tear. You can substitute tempura flour with pancake mix if desired.
Step 6
Add all the prepared ingredients to the batter: the chopped carrots, onions, red chili pepper, spinach, and seafood (squid and shrimp). Ensure all the ingredients are well incorporated into the batter.
Step 7
Using a spatula or spoon, gently mix everything together until the ingredients are evenly coated with the batter. Make sure there are no clumps of flour. Your delicious spinach pancake batter is now ready!
Step 8
Heat a generous amount of cooking oil in a non-stick skillet over medium heat. Once the oil is hot, ladle about half a cup of the batter into the pan and spread it into a round, flat pancake. You can adjust the size to your preference, but avoid making them too thick. Cook over medium heat.
Step 9
When the edges of the pancake start to look slightly crispy and golden brown, it’s time to flip. Carefully flip the pancake using a spatula and cook the other side until it’s also golden brown and cooked through. Continue flipping occasionally to ensure even cooking. Once both sides are beautifully golden and crisp, your spinach pancakes are done!
Step 10
Slice the finished spinach pancakes into manageable portions, like a pizza, and arrange them on a serving plate. Serve hot for the best flavor and texture.
Step 11
These freshly made spinach pancakes are truly a delight! Each bite is packed with a nutty aroma and the natural sweetness of spinach. The combination of tender spinach, chewy squid, and succulent shrimp is simply wonderful. Enjoy them as they are, or serve with a side of soy dipping sauce for an extra kick of flavor.
Step 12
Start by preparing the spinach. Select fresh spinach, remove any wilted or yellow leaves, and trim the roots. Wash it thoroughly under running water, paying special attention to the roots to ensure all dirt is removed. Gently squeeze out excess water and chop the spinach roughly, including the roots. Chopping it slightly coarsely will give the pancakes a better texture.