Chewy Semi-Dried Squid Pancakes
Water-Free Squid Pancakes Made with Eggs for Extra Richness and Chewy Texture from Semi-Dried Squid
These squid pancakes are rich and savory, made without water and using eggs for the batter. Using semi-dried squid adds a delightfully chewy texture, making them incredibly delicious. They are perfect as a nutritious snack for children or a tasty accompaniment to drinks for adults.
Pancake Ingredients
- 2 semi-dried squid
- 135g can of tuna (1 can)
- 10 stalks of scallions
- 1 onion
- 1/4 carrot
- 20 perilla leaves
- 5 eggs
- 80g tempura flour (about 2/3 cup)
- Cooking oil, as needed
Seasoning
- 1 tsp salt
- 2 Tbsp cooking wine (mirin, etc.)
- A pinch of black pepper
- 1 tsp salt
- 2 Tbsp cooking wine (mirin, etc.)
- A pinch of black pepper
Cooking Instructions
Step 1
Here are the ingredients for making delicious squid pancakes. Feel free to use up any leftover vegetables you have in the refrigerator for an even richer flavor!
Step 2
Open the can of tuna and let it sit for about 10 minutes to allow any potential furan compounds to dissipate. Slightly cover with the lid and tilt the can to drain the oil.
Step 3
Peel and finely chop the onion. Uniformly chopped pieces will mix better into the batter.
Step 4
Wash the perilla leaves, remove excess water, and then finely julienne or chop them. The fragrant aroma of perilla leaves will enhance the flavor of the pancakes.
Step 5
Separate the white and green parts of the scallions. Finely chop the green parts and freeze them for later use in sauces or other dishes. Cut the white stems into about 2cm lengths. If the stems are too thick, you can slice them in half lengthwise first, similar to step 3, before cutting.
Step 6
Peel the semi-dried squid, remove the innards, and rinse thoroughly. Pat dry and cut into approximately 2cm pieces. If the skin is difficult to remove, cover with a dry kitchen towel while peeling for easier removal. Semi-dried squid offers a great chewy texture, but fresh squid can also be used for a delicious result.
Step 7
Peel and finely chop the carrot. This will add color and a touch of sweetness.
Step 8
In a large bowl, combine the prepared squid, chopped onion, perilla leaves, scallions, carrot, drained tuna, and seasoning ingredients (salt, cooking wine, pepper). Add the 5 eggs and 80g of tempura flour. You can substitute with pancake mix, but tempura flour will yield a crispier texture.
Step 9
Mix all ingredients thoroughly to form a batter. The consistency should not be too watery or too stiff. Gently mix with chopsticks or a spatula to avoid mashing the ingredients.
Step 10
Heat about 3 tablespoons of cooking oil in a frying pan over medium-low heat. Spoon dollops of the batter onto the pan to form small pancakes. If your pan is large, cook in batches.
Step 11
Once golden brown on one side, flip and cook the other side until evenly browned. Since the batter is made with eggs and no water, cooking on high heat can burn the outside while leaving the inside uncooked. Cook slowly over medium-low heat to ensure it’s cooked through.
Step 12
For an extra touch of flavor, serve with a simple sweet and sour soy sauce. Mix equal parts of soy sauce and plum syrup, then garnish with sesame seeds and chopped scallions. These squid pancakes are excellent as a festive dish, a children’s snack, or a delightful appetizer with drinks.
