Crispy and Savory Enoki Mushroom and Shrimp Pancake Recipe
Super Easy! The Perfect Combination of Chewy Shrimp and Crunchy Enoki Mushrooms: How to Make Delicious Enoki Mushroom and Shrimp Pancakes
Whip up a fantastic appetizer or kid-friendly snack with ingredients from your fridge! Introducing a recipe for Enoki Mushroom and Shrimp Pancakes, boasting a delightful chewiness from the shrimp, a satisfying crunch from the enoki mushrooms, and a rich, savory flavor. Make it easily and enjoy with the whole family.
Ingredients- 1 pack Enoki mushrooms (trim the base and shred into bite-sized pieces)
- Approx. 100g Shrimp meat (cocktail shrimp or fresh peeled shrimp)
- Approx. 1/4 stalk Scallions (white parts only, thinly sliced)
- 5 Tbsp All-purpose flour (or pancake mix)
Seasoning- 1 Tbsp Fish sauce (or Korean soup soy sauce)
- 5 Tbsp Water
- 1 Tbsp Fish sauce (or Korean soup soy sauce)
- 5 Tbsp Water
Cooking Instructions
Step 1
First, trim the base of the enoki mushrooms. Rinse them lightly under running water along the cap. Then, gently shred them by hand into manageable pieces (about 2-3 cm long). Shredding them too finely might cause them to fall apart during cooking, so aim for a moderate thickness.
Step 2
In a large bowl, combine the prepared enoki mushrooms, thinly sliced scallions, and the shrimp meat. If the shrimp are very large, cut them in half. If using cocktail shrimp, you can add them as they are. Cutting the shrimp into appropriate sizes adds a pleasant chewiness when cooked.
Step 3
Now, let’s make the batter. Sprinkle 5 tablespoons of all-purpose flour or pancake mix evenly over the mixture of enoki mushrooms, shrimp, and scallions in the bowl. Adding the flour first helps coat the ingredients evenly without clumping.
Step 4
To the floured ingredients, add 1 tablespoon of fish sauce to eliminate any fishy smell and enhance the umami flavor, along with 5 tablespoons of water to adjust the batter consistency. If you don’t have fish sauce, you can substitute it with 1 tablespoon of Korean soup soy sauce. Use chopsticks or a spatula to mix everything thoroughly, ensuring all ingredients are well coated with the flour and seasoning. The batter should not be too watery; it should be just enough to hold the ingredients together.
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Spoon portions of the batter into the pan, shaping them into flat rounds. Distribute the shrimp and enoki mushrooms evenly. Pan-fry for about 2-3 minutes per side, or until golden brown and crispy. It’s important to control the heat to prevent burning.
Step 6
Once one side is golden brown, carefully flip the pancakes. After flipping, gently press down on the top with the back of a spoon or a spatula. This helps to secure the shrimp and enoki mushrooms and ensures even cooking. Cook the other side for another 1-2 minutes until golden brown. Your delicious Enoki Mushroom and Shrimp Pancakes are ready! Placing them on paper towels briefly can help absorb excess oil for a lighter taste.
