Chewy and Delicious Acorn Seafood Pancake
The Best Acorn Seafood Pancake Recipe: Removing Astringency for a Perfectly Chewy Texture
Utilizing a generous amount of acorn flour, this recipe creates a delicious acorn seafood pancake packed with seafood and fresh vegetables, offering both taste and nutrition. Crispy on the outside and chewy on the inside, this pancake is perfect for special occasions or as a delightful snack.
Pancake Ingredients- 1 Cup Acorn Flour
- 1/2 Cup Mixed Seafood (frozen is fine)
- 1/2 Onion
- 1/3 Carrot
- 3 Cheongyang Peppers (Korean chili peppers)
- 3 Red Chili Peppers
- 1 Handful Chives
- 1 Egg
Sweet and Sour Soy Dipping Sauce- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- A little finely chopped chives
- A little toasted sesame seeds
- A little sesame oil
- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- A little finely chopped chives
- A little toasted sesame seeds
- A little sesame oil
Cooking Instructions
Step 1
First, combine 1 cup of acorn flour with 1 cup of water in a bowl. Whisk thoroughly to ensure there are no lumps. Let this mixture soak for at least 1 hour. This soaking process helps to reduce the astringency of the acorn flour and makes it smoother. After an hour, if a clear layer of water has separated on top, carefully pour it off. (Tip: Acorn flour has a very fine, soft texture when you touch it.)
Step 2
Prepare the mixed seafood directly from its frozen state. Pour hot water over the seafood to quickly sanitize it, then drain thoroughly in a sieve. (Tip: Avoid soaking the seafood in water for too long, as this will cause the flavorful juices to escape. A quick rinse with hot water is best. Using mixed seafood is convenient as it contains a variety of seafood in good proportions, preventing waste.)
Step 3
Wash the onion and carrot, peel them, and then slice them into thin julienne strips.
Step 4
Remove the stems from the Cheongyang peppers and red chili peppers, then finely chop them. If you enjoy a spicier taste, you can adjust the amount of Cheongyang peppers or remove the seeds.
Step 5
Wash the chives, pat them dry, and then cut them into approximately 2cm lengths, making them easy to eat.
Step 6
Carefully pour off the separated clear water from the acorn flour that has been soaking for an hour. This step is crucial for removing the characteristic astringency of acorns.
Step 7
To the drained acorn flour, add 1 cup of pancake mix. Using a whisk, mix the batter until it reaches a pouring consistency – it should flow smoothly. (Tip: For an even chewier texture, you can mix glutinous rice flour with the pancake mix in a 3:1 ratio.)
Step 8
Add the prepared julienned vegetables (onion, carrot), chopped chili peppers, chives, mixed seafood, and 1 egg to the batter. Mix everything together thoroughly until well combined. (Tip: While you can pour the batter onto the pan first and then arrange the ingredients like a seafood green onion pancake, mixing all ingredients beforehand ensures an even distribution of flavors and ingredients for a delicious outcome.)
Step 9
Heat a pan over medium heat and generously add grapeseed oil. Use a ladle to spread the batter thinly onto the hot pan. It’s important to cook it until it’s golden brown and crispy on both sides. (Tip: Acorn pancakes are best when cooked as thinly as possible to achieve that chewy texture. Even if it becomes slightly thicker due to the seafood, it will still be incredibly delicious!)
Step 10
In a small bowl, combine 2 tablespoons of soy sauce and 1 tablespoon of vinegar. Add a little finely chopped chives, toasted sesame seeds, and sesame oil to create a flavorful dipping sauce. This sauce is perfect for serving alongside your pancake.
