Savory Eggplant and Crab Stick Pancakes: A Delicious and Easy Recipe
Savory Eggplant and Crab Stick Pancakes: A Delicious and Easy Recipe
Crab Stick Eggplant Pancakes # Easy Snack # Perfect Side Dish
A delightful fusion of tender eggplant and savory crab sticks creates a wonderfully flavorful pancake! This recipe is incredibly simple to make, making it an ideal appetizer for drinks or a delightful side dish for any meal. Even when you’re not particularly hungry, this dish will have you giving it two thumbs up!
Main Ingredients- 1 medium eggplant
- 3 imitation crab sticks (surimi)
- 2 large eggs
- 5 tablespoons all-purpose flour
Seasoning & Others- 1/4 teaspoon salt
- 1 tablespoon anchovy fish sauce
- Cooking oil (for frying)
- Wasabi soy dipping sauce (optional: soy sauce, wasabi)
- 1/4 teaspoon salt
- 1 tablespoon anchovy fish sauce
- Cooking oil (for frying)
- Wasabi soy dipping sauce (optional: soy sauce, wasabi)
Cooking Instructions
Step 1
Wash the eggplant thoroughly. Slice it into rounds about 0.7 cm thick. To make it easier to insert the filling, try not to cut all the way through the center, leaving a small connecting piece.
Step 2
Sprinkle salt evenly on both sides of the sliced eggplant. Let it sit for about 5 minutes to draw out moisture and season the eggplant.
Step 3
Prepare the imitation crab sticks by cutting them into 2-3 pieces each, shaping them to fit snugly between the eggplant slices.
Step 4
Gently pat the salted eggplant slices dry with a paper towel. Then, carefully insert the prepared crab stick pieces into the center of each eggplant slice.
Step 5
Lightly coat both sides of the eggplant with imitation crab stick filling with flour. This helps the egg batter adhere better and results in a crispier pancake.
Step 6
In a bowl, crack the 2 eggs. Add 1 tablespoon of anchovy fish sauce to mask any fishy smell and enhance flavor. Whisk until smooth to create the egg batter.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Place the flour-coated eggplants with crab sticks into the hot oil. Fry until golden brown on both sides, adjusting the heat as needed to prevent burning.
Step 8
Once the eggplant is partially cooked, gently press down on the top with a spatula. This helps ensure the inside cooks through evenly and gives the pancake a nice shape.
Step 9
Transfer the finished eggplant and crab stick pancakes to a plate. For an extra kick, serve with a dipping sauce made by mixing wasabi into soy sauce. Enjoy the delightful crunchy and savory flavors!
