Crispy Zucchini and Shrimp Pancake
Enjoy a Delicious Homemade Zucchini and Shrimp Pancake!
Indulge in the delightful crunch of this homemade zucchini and shrimp pancake! We’ve added shrimp to enhance the savory depth of flavor. It’s a perfect dish to make with fresh zucchini.
Main Ingredients- 2 medium zucchinis
- 1-2 cups frozen shrimp (about 150-200g)
- 2 handfuls dried small shrimp (like sakhalin shrimp, about 10g)
- 2 Korean green chilies (cheongyang peppers)
Cooking Instructions
Step 1
First, wash the two zucchinis thoroughly under running water. Using a julienne peeler or a knife, thinly slice them into matchsticks about 2-3mm thick. Slicing them thinly will help them cook faster.
Step 2
Sprinkle 1 teaspoon of salt evenly over the julienned zucchini and mix well. Let it sit for about 10 minutes to draw out moisture and soften the zucchini. This step is crucial for achieving a crispy pancake.
Step 3
Place the frozen shrimp in a bowl and thaw them in cold water for about 5 minutes. After thawing, rinse them under running water, drain, and gently pat dry with a paper towel. If the shrimp are large, you can cut them in half.
Step 4
Trim the stems off the two Korean green chilies, remove the seeds, and finely chop them or slice them thinly. If you prefer less spicy, you can substitute with regular green bell peppers.
Step 5
Gently squeeze out the excess water from the salted zucchini with your hands (be careful not to squeeze too hard, as it might release a raw taste). Add 1.5 cups of pancake mix to the zucchini and mix to coat evenly.
Step 6
Prepare the dried small shrimp as desired. For an enhanced nutty flavor, lightly toast them in a dry pan to remove any fishy smell before adding them to the zucchini mixture. Stir to combine.
Step 7
Add the chopped green chilies and the thawed, drained shrimp to the zucchini mixture. Mix everything together well, ensuring the shrimp and zucchini are coated with the pancake mix.
Step 8
Pour in about 100ml of water and mix to form the batter. The consistency is key – it shouldn’t be too watery or too thick. It should flow slowly off a spoon. If the batter is too thin, add a little more pancake mix; if it’s too thick, add a bit more water to adjust.
Step 9
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Ladle spoonfuls of the batter onto the hot pan and spread them out thinly. Avoid making them too thick, as they will take longer to cook and might be undercooked inside.
Step 10
Cook over medium heat. Once one side is golden brown and crispy, flip the pancake and cook the other side until equally golden brown. This usually takes about 5-7 minutes in total. Your delicious zucchini and shrimp pancake is ready!
Step 11
Serve the crispy zucchini and shrimp pancake hot for the best flavor. You can also serve it with a dipping sauce. Try mixing 1 tbsp soy sauce, 1 tbsp vinegar, and a pinch of red pepper flakes for a simple dipping sauce!
