Spicy, Savory, and Delicious Crab Stick & Cheongyang Pepper Pancake
A Rice-Dish Champion! Crab Stick & Cheongyang Pepper Pancake Recipe
Experience the perfect harmony of tender crab sticks and zesty Cheongyang peppers! This Crab Stick & Cheongyang Pepper Pancake recipe is ideal as a side dish for any meal or as a delightful snack. It’s simple to make but incredibly flavorful.
Main Ingredients
- 13 crab sticks (imitation crab meat)
- 5 Cheongyang peppers
- 3 eggs
Seasoning & Others
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp sesame oil
- Canola oil (or cooking oil) as needed
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp sesame oil
- Canola oil (or cooking oil) as needed
Cooking Instructions
Step 1
First, prepare your crab sticks. Unwrap them and ensure all 13 sticks are ready for use.
Step 2
Place the crab sticks in a large bowl. Gently shred or mash them with your hands, following the natural grain. Avoid making them too fine; preserving some texture will enhance the eating experience.
Step 3
Once the crab sticks are somewhat broken down, proceed to the next ingredients.
Step 4
Wash the Cheongyang peppers thoroughly and set them aside.
Step 5
Remove the stems from the peppers and cut them in half lengthwise.
Step 6
Using a spoon, scrape out and discard the seeds from the inside of the peppers. If you prefer less heat, remove most of the seeds. If you enjoy a spicier kick, you can leave a few seeds in.
Step 7
Finely mince the deseeded Cheongyang peppers. Chop them evenly so they blend well with the crab sticks.
Step 8
Add the minced Cheongyang peppers to the bowl with the shredded crab sticks.
Step 9
Crack 3 fresh eggs into the bowl. The eggs will help bind the crab and peppers together and contribute to a tender texture in the finished pancake.
Step 10
Add 1 tablespoon of soy sauce for a savory umami flavor.
Step 11
Incorporate 1 tablespoon of cooking wine (mirin). This helps to eliminate any fishy odors from the crab and enhances the overall aroma.
Step 12
Finally, add 1 tablespoon of sesame oil for a nutty, rich flavor.
Step 13
Using a spatula or spoon, mix all the ingredients thoroughly until well combined. Ensure the egg mixture evenly coats the crab and peppers.
Step 14
Your delicious Crab Stick & Cheongyang Pepper Pancake batter is now ready. Let’s get cooking!
Step 15
Heat a non-stick pan over medium-low heat and add a generous amount of canola oil (or cooking oil). Be mindful not to use too much, as it can make the pancakes greasy.
Step 16
Using a ladle or spoon, drop spoonfuls of the batter onto the hot pan to form small pancakes. Don’t overcrowd the pan, as this will make them difficult to cook evenly.
Step 17
Maintain medium-low heat. Once the bottoms are golden brown, carefully flip them with a spatula. Continue to cook, flipping occasionally, until both sides are evenly golden and the pancakes are cooked through. Adjust the heat as needed to prevent burning.
Step 18
When both sides are beautifully golden and the pancakes are cooked all the way through, your tasty Crab Stick & Cheongyang Pepper Pancakes are ready! They are best enjoyed warm right off the pan.
