Shrimp and Glass Noodle Pancake
Shrimp and Glass Noodle Pancake
Leftover Holiday Ingredients Revived: Delicious Glass Noodle Pancake with Shrimp
The Chuseok holiday brought an abundance of delicious food, from savory jeon (pancakes) and japchae (glass noodle stir-fry) to bulgogi. If you find yourself with leftover ingredients from your holiday cooking preparations, don’t let them go to waste! Transform them into a delightful Shrimp and Glass Noodle Pancake. This recipe is a fantastic way to use up frozen shrimp, cooked glass noodles, and colorful vegetables, creating a hearty meal or a satisfying snack. It’s packed with flavor and texture!
Main Ingredients- 100g cooked glass noodles (rinsed in cold water)
- 2 handfuls frozen peeled shrimp (about 100g, thawed)
- 1 handful fresh chives (washed and finely chopped)
- 1 handful cooked bean sprouts (drained and finely chopped)
- 1/2 carrot (finely diced)
- Cooking oil (generous amount)
Seasoning and Batter- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 4 eggs
- 2 Tbsp sesame oil
- A pinch of black pepper (to taste)
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 4 eggs
- 2 Tbsp sesame oil
- A pinch of black pepper (to taste)
Cooking Instructions
Step 1
Thaw the frozen peeled shrimp by soaking them in cold water. Pat them dry thoroughly with paper towels, then finely chop them. This adds a wonderful texture to the pancake.
Step 2
Using kitchen scissors, cut the cooked and softened glass noodles into bite-sized pieces, about 1-2 cm long. This prevents the noodles from getting too long and messy when frying.
Step 3
Wash the chives thoroughly, drain them, and finely chop them. The fresh aroma of chives will beautifully complement the other flavors.
Step 4
Drain the cooked bean sprouts completely and finely chop them. The slight crunchiness of the bean sprouts will contrast wonderfully with the chewy glass noodles.
Step 5
Peel the carrot and dice it very finely. Finely dicing the carrot makes it easier for everyone to enjoy, and adds a lovely vibrant color to the pancake.
Step 6
In a large bowl, combine the chopped glass noodles, bean sprouts, chives, diced carrot, and chopped shrimp.
Step 7
Add 2 tablespoons of oyster sauce to the bowl. Oyster sauce enhances the natural flavors of the ingredients and adds a savory depth.
Step 8
Pour in 2 tablespoons of soy sauce for a salty and umami boost. You can adjust the amount of soy sauce according to your preference.
Step 9
Add 1 tablespoon of minced garlic. Garlic is a secret ingredient that elevates the flavor of any dish!
Step 10
Sprinkle in a pinch of black pepper. This helps to remove any potential ‘gamey’ flavors and balances the overall taste with a subtle hint of spice.
Step 11
Drizzle in 2 tablespoons of sesame oil for a rich, nutty aroma. Sesame oil adds a smooth, pleasant finish to the flavors.
Step 12
Crack in 4 eggs. The eggs will act as a binder for the ingredients, helping to hold the pancake together and giving it a tender texture.
Step 13
Gently mix the ingredients with your hands, ensuring everything is well combined with the seasonings. Don’t overmix; just combine until the ingredients start to stick together.
Step 14
Heat a generous amount of cooking oil in a frying pan over medium heat. Ample oil is key for achieving a crispy pancake.
Step 15
Using a ladle or large spoon, scoop portions of the mixture and carefully place them in the hot pan. Gently flatten each portion with the back of the spoon to form small pancakes. Fry them in your desired size.
Step 16
Cook over medium-low heat, flipping the pancakes once they turn golden brown on the bottom. Be careful not to use heat that is too high, as the outside might burn before the inside is cooked. For the best flavor, aim for a crispy texture! Continue to cook until the edges are golden and crisp.
Step 17
Once beautifully golden and crisp, transfer the Shrimp and Glass Noodle Pancakes to a serving plate. Enjoy them hot off the pan for the most delicious experience!
