Plump Shrimp and Chive Pancake: A Delicious Way to Use Leftover Chives
Don’t Let Your Chives Go to Waste! A Delicious Chive Pancake Recipe Packed with Shrimp
Do you often find yourself with leftover chives after grocery shopping? While chive salads are great, they can only be made in limited quantities. Transform those extra chives into a delectable pancake! This recipe combines the freshness of chives with the delightful chewiness of shrimp, making it a perfect light meal or a delightful accompaniment to drinks. Enjoy a unique chive pancake that captures the vibrant essence of fresh chives and the savory notes of shrimp.
Chive Pancake Ingredients
- 200g chives (about 1 bunch)
- 1/4 onion
- 3 shrimp, peeled and deveined
- 200ml pancake mix (buchim garu)
- 1 Tbsp cornstarch
- 200ml water
- 1 anchovy and kelp stock pack
- Plenty of cooking oil
- A pinch of pink peppercorns (for garnish)
Savory Dipping Sauce
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp vinegar
- 0.5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp vinegar
- 0.5 Tbsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
First, let’s prepare the broth for extra flavor. In a wide bowl, combine 200ml of water with 1 anchovy and kelp stock pack. Let it steep for about 10 minutes to create a rich, savory broth that will enhance the taste of your chive pancake.
Step 2
Now, let’s prepare the vegetables. Thinly slice the 1/4 onion into strips. Wash the chives thoroughly under running water, drain them well, and cut them into lengths similar to the onion, about 4-5 cm. You can already smell the fresh chives!
Step 3
Prepare the shrimp by peeling and deveining them. Then, make a cut about halfway through the shrimp on the back side, splitting them into two lengthwise. This step helps them spread out beautifully when cooked, creating an appealing look on the pancake.
Step 4
While the broth is steeping, remove the stock pack. Now, let’s make the pancake batter. In a bowl, add 200ml of pancake mix and 1 Tbsp of cornstarch. Gradually pour in the prepared broth, whisking until smooth and free of lumps. The batter should be neither too thick nor too thin.
Step 5
Add all the cut chives and sliced onions to the batter bowl. Gently mix them together using chopsticks or a spatula, being careful not to break the chives. Proper mixing ensures all ingredients are evenly coated.
Step 6
It’s time to cook the pancake! Heat a pan over medium heat and add a generous amount of cooking oil. Using enough oil is key to achieving a crispy pancake.
Step 7
Once the pan is hot, ladle about 1/4 cup of the chive batter onto the pan and spread it into a circular shape. Arrange the prepared shrimp pieces on top of the batter and gently press them down. Pressing them in slightly helps them adhere and cook well within the pancake.
Step 8
Sprinkle a few pink peppercorns over the shrimp. The vibrant color of the pink peppercorns adds a beautiful visual touch, and their subtle aroma can elevate the overall flavor profile of the pancake.
Step 9
Reduce the heat to medium-low. Cook until the bottom side is golden brown and crisp, then carefully flip the pancake. Cook the other side until it’s also nicely golden. Be mindful of the heat to prevent burning.
Step 10
While the pancake is cooking, let’s quickly make the dipping sauce. In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp vinegar, and 0.5 Tbsp red pepper flakes. Mix well. This sauce offers a delightful balance of sweet, sour, and spicy flavors that perfectly complement the richness of the pancake.
Step 11
Serve the hot, crispy shrimp and chive pancake on a plate, accompanied by the prepared dipping sauce. Enjoy this delicious pancake, bursting with the fresh flavors of chives and the delightful texture of shrimp!
