Shrimp and Stone Parsley Pancakes: Crispy, Savory, and Aromatic Spring Delicacy
Shrimp and Stone Parsley Pancakes: Crispy, Savory, and Aromatic Spring Delicacy
Making Crispy, Savory, and Aromatic Spring Stone Parsley Pancakes with Shrimp
Stone parsley (also known as sedum) is delicious when dressed as a salad, but it’s also wonderfully tasty when pan-fried into savory pancakes. Today, we’ll be making shrimp and stone parsley pancakes, pan-fried until golden brown and crispy. They are wonderfully savory and aromatic, making for a delightful dish.
Ingredients- Stone parsley 300g (about 10.5 oz)
- Shrimp 6 pieces (peeled and deveined)
- Pancake mix (buchim garu) 5 Tbsp (approx. 50g)
- Tempura flour (twigim garu) 2 Tbsp (approx. 20g)
- Cornstarch or potato starch 2 Tbsp (approx. 20g)
- Egg 1 large
- Water 50ml (approx. 1/4 cup)
Cooking Instructions
Step 1
Begin by thoroughly washing the stone parsley and draining off any excess water. It’s helpful to gently pat it dry with paper towels to prevent the batter from becoming too watery. In a bowl, combine the washed stone parsley with all the dry ingredients: pancake mix, tempura flour, and cornstarch. Coating the parsley with the dry ingredients first ensures even distribution and a better batter consistency.
Step 2
Next, crack the egg into the bowl. The egg will help bind the ingredients together and add a rich, savory flavor to the pancakes.
Step 3
Gently mix the ingredients with a spatula or chopsticks. You want to lightly coat the stone parsley with the egg and dry ingredients. Don’t overmix at this stage; just combine them loosely. The batter will seem quite dry at this point, which is normal.
Step 4
Now, it’s time to add the water to create the batter. It’s best to add water gradually while observing the batter’s consistency. Start by adding about 50ml of water. You can adjust the amount later if needed. Achieving the right batter consistency is key to making delicious pancakes!
Step 5
Mix everything together thoroughly until there are no dry flour spots visible and the batter evenly coats the stone parsley. The batter should be thick enough to cling to the parsley but not so thick that it’s doughy. If it’s too thin, the pancakes might break apart, and if it’s too thick, they might be dense. Aim for a consistency similar to thick yogurt. Set the batter aside.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium-high heat. A good amount of oil is crucial for achieving a crispy texture. Once the oil is hot, spoon portions of the stone parsley batter onto the pan, spreading them into thin, round shapes. You can make them as large or small as you prefer.
Step 7
Arrange the prepared shrimp on top of the batter while it’s still in the pan. Maintain medium-high heat for this step. Cooking at this temperature helps create a crispy exterior. Be cautious, though; if the heat is too high, the pancakes might burn quickly before the inside is cooked. Adjust the heat as needed to prevent burning.
Step 8
Pan-fry the pancakes until both the shrimp and the batter are golden brown and crispy. Avoid flipping them too often, as this can cause them to break apart. Once one side is nicely browned and crisp, carefully flip the pancake using a spatula and cook the other side until it’s also golden and cooked through.
Step 9
Voilà! Your delicious shrimp and stone parsley pancakes are ready. Enjoy them immediately while they are warm and crispy for the best flavor and texture. They make a fantastic snack or a delightful accompaniment to Korean rice wine (makgeolli).
