Richly Flavored Mussel and Scallion Pancake with Shrimp Powder
Richly Flavored Mussel and Scallion Pancake with Shrimp Powder
Mom’s Shrimp Powder Mussel Scallion Pancake
This is a special scallion pancake recipe featuring fresh scallions grown by my mother, enhanced with her cooking touch. The secret ingredient, shrimp powder, adds a depth of umami flavor, making it taste like a luxurious seafood pancake. It’s a great way to use up leftover scallions and perfect for entertaining guests. Enjoy this delicious and flavorful pancake!
Main Ingredients- Fresh Mussels 100g
- King Oyster Mushrooms 1/2 pack (for chewy texture)
- Crisp Scallions 2 handfuls (approx. 100g)
- Fresh Eggs 6
- Shrimp Powder 2 Tbsp (for enhanced umami)
- Cheongyang Peppers (for a hint of spice) 3
Batter Ingredients- Pancake Mix 1.5 paper cups (for crispiness)
- Tempura Flour 1 paper cup (for extra crispiness)
- Water 2 paper cups
- Minced Garlic 1 Tbsp (for aroma)
Dipping Sauce- Soy Sauce 3 Tbsp (for deep flavor)
- Vinegar 1 Tbsp (for freshness)
- Toasted Sesame Seeds 1 tsp (adjust to taste)
- Scallions 1 (finely chopped, for garnish and aroma)
- Cheongyang Peppers (chopped) 3 slices (minced, for heat)
- Sugar 1 tsp (for a touch of sweetness, adjust to taste)
- Pancake Mix 1.5 paper cups (for crispiness)
- Tempura Flour 1 paper cup (for extra crispiness)
- Water 2 paper cups
- Minced Garlic 1 Tbsp (for aroma)
Dipping Sauce- Soy Sauce 3 Tbsp (for deep flavor)
- Vinegar 1 Tbsp (for freshness)
- Toasted Sesame Seeds 1 tsp (adjust to taste)
- Scallions 1 (finely chopped, for garnish and aroma)
- Cheongyang Peppers (chopped) 3 slices (minced, for heat)
- Sugar 1 tsp (for a touch of sweetness, adjust to taste)
Cooking Instructions
Step 1
1. In a large bowl, combine 1.5 cups of pancake mix and 1 cup of tempura flour. Whisk them together until there are no lumps. 2. Crack 2 fresh eggs into the batter and add 1 Tbsp of minced garlic. Mix well to ensure everything is incorporated smoothly. 3. Rinse the mussels thoroughly, drain them, and chop them into bite-sized pieces. (Remove the shells.) 4. Add the chopped mussels and 2 Tbsp of shrimp powder to the batter. Mix everything together evenly. Your pancake batter is now ready!
Step 2
1. Heat a generous amount of cooking oil in a pan over medium-high heat until hot. Then, reduce the heat to low before adding the batter. 2. Ladle 2-3 scoops of the batter onto the hot pan and spread it thinly to form a pancake. 3. Arrange the fresh scallions neatly over the batter, and tuck the sliced king oyster mushrooms between the scallions. Gently press down on the scallions to help them adhere to the batter. 4. Evenly pour the remaining 4 eggs over the scallions and mushrooms. 5. Finally, sprinkle the thinly sliced or minced Cheongyang peppers over the top. Once the bottom is cooked, carefully flip the pancake and cook the other side. (Tip: To prevent the egg-covered side from burning, cook on low heat. Once it seems cooked through, turn off the heat and let the residual heat of the pan finish cooking. This will result in a softer and more delicious pancake.)
Step 3
While the pancake is cooking, let’s prepare the dipping sauce. In a small bowl, combine 3 Tbsp soy sauce, 1 tsp sugar, 1 Tbsp vinegar, and 1 tsp toasted sesame seeds. Mix well. Add the finely chopped scallions and minced Cheongyang peppers to your preference. This completes your flavorful dipping sauce! (Adjust the amount of sugar and Cheongyang peppers to your liking.)
Step 4
This scallion pancake is best enjoyed warm, right off the pan! The steam rising from a freshly cooked pancake is a sign of its deliciousness. For the perfect serving, cook it about 10 minutes before your guests arrive, ensuring it’s served hot and fresh. While delicious on its own, dipping it into the prepared sauce will elevate the flavors even further.
