Spring Green Pancake with Shrimp
Spring Green Pancake with Shrimp
Spring Greens and Plump Shrimp Pancake: Wow, This is So Delicious!!
Lately, you can’t help but notice the bountiful spring greens at the market. I bought some spring greens to take home. While they’re delicious in soup, as a side dish, or wrapped as ssam, why not try them as a pancake? Top them generously with nutritious shrimp for a delightful twist!
Main Ingredients- 15 sheets Spring Greens (Bomdong)
- 150g Shrimp
- 1/2 Red Chili Pepper
- 1/2 Korean Green Chili Pepper
Batter Ingredients- 1/2 cup Potato Starch Flour
- 1/3 cup Pancake Mix Flour
- 2/3 cup Cold Water
- 1/2 tsp Soy Sauce for Soup (Gukganjang)
- 1 tsp Perilla Oil (Deulgireum)
Dipping Sauce- 1 Tbsp Soy Sauce (Jin Ganjang)
- 1 Tbsp Vinegar
- 1/2 Tbsp Plum Extract (Maesilcheong)
- 1/2 Tbsp Red Pepper Flakes (Gochugaru)
- 1/2 cup Potato Starch Flour
- 1/3 cup Pancake Mix Flour
- 2/3 cup Cold Water
- 1/2 tsp Soy Sauce for Soup (Gukganjang)
- 1 tsp Perilla Oil (Deulgireum)
Dipping Sauce- 1 Tbsp Soy Sauce (Jin Ganjang)
- 1 Tbsp Vinegar
- 1/2 Tbsp Plum Extract (Maesilcheong)
- 1/2 Tbsp Red Pepper Flakes (Gochugaru)
Cooking Instructions
Step 1
Carefully trim the tough bottom ends of the spring green leaves. Wash about 15 large leaves thoroughly under running water. If any leaves are too big for a nice pancake, you can cut them in half. Ensure they are clean and ready.
Step 2
Sprinkle 1/2 teaspoon of salt evenly over the washed spring green leaves and let them wilt slightly for about 5 minutes. This step helps to keep the greens crisp and prevents the pancakes from becoming too watery, leading to a crispier result. After salting, lightly rinse the leaves under cold water and gently squeeze out excess moisture.
Step 3
Peel and devein the shrimp. Finely mince the shrimp using a knife. In a small bowl, season the minced shrimp with 1 teaspoon of cooking wine (or mirin), a pinch of salt (about 2 pinches), and a dash of black pepper. Mix well. This seasoning helps to remove any fishy odor and enhance the shrimp’s flavor. (If using pre-cooked cocktail shrimp, thaw them and pat dry with paper towels before mincing.)
Step 4
In a mixing bowl, combine 1/2 cup of potato starch flour and 1/3 cup of pancake mix flour. Gradually pour in 2/3 cup of cold water while whisking to create a smooth batter. Add 1/2 teaspoon of soy sauce for soup and 1 teaspoon of perilla oil. Mix until there are no lumps; the batter should be thick enough to coat the back of a spoon, but not too stiff.
Step 5
Add 2 to 3 tablespoons of the prepared batter to the seasoned minced shrimp and mix thoroughly. This helps the shrimp adhere to the spring greens when assembling the pancakes and ensures they cook together nicely.
Step 6
Take the squeezed spring green leaves and lightly coat each one with the batter. You can also gently mix the battered spring greens with the shrimp mixture for better adhesion.
Step 7
Heat a non-stick skillet over medium-low heat and add a generous amount of cooking oil. Place the battered spring green leaves onto the hot pan. Spoon the shrimp mixture evenly over the greens. Garnish with thinly sliced red chili and Korean green chili peppers. Cook for about 3-4 minutes per side, or until the pancake is golden brown and the shrimp is cooked through. Flip and cook the other side until also golden. While the pancakes cook, whisk together the dipping sauce ingredients: 1 Tbsp soy sauce, 1 Tbsp vinegar, 1/2 Tbsp plum extract, and 1/2 Tbsp red pepper flakes.
