Shrimp and Chive Pancake: A Crispy Delight
How to Make a Delicious Shrimp and Chive Pancake with Fresh Vegetables
A universally loved savory pancake! Today, we’re making a shrimp and chive pancake loaded with fresh chives, a variety of colorful vegetables, and plump shrimp. This pancake offers a delightful balance of flavors and textures, making it perfect as a snack, appetizer, or even a light meal.
Main Ingredients- 1/4 bunch Chives (approx. 100g)
- 1/2 Onion (approx. 50g)
- 1/2 stalk Green Onion (approx. 50g)
- 3 Korean Green Chilies (adjust to your spice preference)
- 1/3 Zucchini (approx. 50g)
- 20 Shrimp (thawed)
- 1 Egg
Batter and Seasoning- 2 cups Pancake Mix (based on a standard paper cup)
- 1 cup Frying Mix (based on a standard paper cup)
- 300ml Water (based on a standard paper cup, adjust consistency)
- 0.3 Tbsp Minced Garlic (approx. 5g)
- Cooking Oil (generous amount)
- Dipping Sauce: 1 Tbsp Soy Sauce, 1 Tbsp Water, 1 Tbsp Vinegar, 1 Tbsp Sugar
- 2 cups Pancake Mix (based on a standard paper cup)
- 1 cup Frying Mix (based on a standard paper cup)
- 300ml Water (based on a standard paper cup, adjust consistency)
- 0.3 Tbsp Minced Garlic (approx. 5g)
- Cooking Oil (generous amount)
- Dipping Sauce: 1 Tbsp Soy Sauce, 1 Tbsp Water, 1 Tbsp Vinegar, 1 Tbsp Sugar
Cooking Instructions
Step 1
Wash the fresh chives thoroughly under running water, then gently shake off excess water. Cut them into approximately 5cm lengths. It’s best to cut them into manageable pieces for easy cooking.
Step 2
Thinly slice the zucchini and onion into approximately 0.2cm thick strips. Slice the green onion diagonally, and finely mince the Korean green chilies. Thinly slicing the vegetables ensures they cook evenly and quickly.
Step 3
In a large mixing bowl, combine the pancake mix and frying mix. Gradually add water while whisking to create a smooth batter without lumps. The batter should have a pouring consistency, not too thick or too thin. Stir in the minced garlic and the egg until well combined to form the base batter.
Step 4
Add all the prepared vegetables – chives, onion, zucchini, green onion, and minced chilies – to the batter. Also, add the thawed and drained shrimp. Gently mix everything together, ensuring the ingredients are evenly coated with the batter.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle a portion of the batter into the hot pan and arrange some shrimp on top. Once the edges start to turn golden brown, carefully flip the pancake. Press down gently with a spatula and cook over high heat until both sides are golden brown and crispy. Ample oil is key for achieving a crispy texture.
Step 6
After cooking, place the shrimp and chive pancake on paper towels briefly to drain excess oil. For an enhanced flavor, prepare a simple dipping sauce by mixing soy sauce, water, vinegar, and sugar in equal parts (1:1:1:1 ratio). This sweet and tangy sauce will cut through the richness and complement the pancake beautifully.
