Easy Dried Shrimp and Pollack Roe Scallion Pancake
Super Simple Dried Shrimp and Pollack Roe Scallion Pancake! Perfect as a side dish or snack~^^
This scallion pancake recipe is a lifesaver when you have scallions but no seafood, and unexpected guests arrive! It’s a quick and delicious way to whip up something special using readily available ingredients. This version incorporates dried shrimp and pollack roe for an amazing depth of flavor and savory richness. While this recipe was born out of improvisation, the rave reviews it received inspired me to share it with you all in detail. It’s perfect for a quick snack for kids, a tasty side dish, or even a delightful accompaniment to a rainy day and some makgeulri (Korean rice wine). The chewy dried shrimp and popping pollack roe create a wonderful texture, complemented by the freshness of the scallions.
Pancake Ingredients
- 150g scallions (about 15 stalks)
- 4 Cheongyang peppers (Korean chili peppers)
- 1 cup dried shrimp (about 50g)
- 1 pollack roe sac
- 1 cup all-purpose flour (about 100g)
- 1 cup water (about 200ml)
- 2 eggs
- 1 Tbsp sesame oil
- Perilla oil or cooking oil (for frying) as needed
Cooking Instructions
Step 1
First, wash and thoroughly dry the scallions. Cut them into approximately 5cm lengths. Finely slice the Cheongyang peppers. If you enjoy a spicier kick, you can leave the seeds in.
Step 2
To make the dried shrimp extra crispy, place them in the microwave and heat for 30 seconds to 1 minute to remove any moisture. (Adjust time based on your microwave’s power).
Step 3
Once slightly cooled from the microwave, transfer the dried shrimp to a blender or food processor and grind them into a fine powder. Ensure the shrimp powder is very fine for the best texture; coarse pieces can be unpleasant.
Step 4
The ground dried shrimp powder will look like this. Make sure it cools completely before blending to prevent clumping.
Step 5
Gently remove the membrane from the pollack roe sac using the back of a knife. You only need the roe itself. Discard the thin outer skin as it can affect the texture.
Step 6
In a bowl, combine the prepared scallions, sliced Cheongyang peppers, pollack roe, and the ground dried shrimp powder.
Step 7
Add 2 fresh eggs to the bowl. Then, pour in 1 cup of flour and 1 cup of water to create the batter. Finally, drizzle in 1 tablespoon of sesame oil for added flavor.
Step 8
Put on disposable gloves and mix everything together by hand, gently kneading until well combined. Ensure the pollack roe is mashed and evenly distributed within the mixture for consistent flavor throughout.
Step 9
The batter should not be too watery. Mix until all ingredients are well incorporated, as shown in the photo. Check that the pollack roe is evenly spread.
Step 10
Heat a pan over medium-low heat and add a generous amount of perilla oil or cooking oil. Ladle some batter onto the pan and spread it thinly into a pancake shape. Be careful not to break the shape. Don’t worry if it looks like a lot of scallions; they will shrink as they cook.
Step 11
Once the bottom side of the pancake starts to turn golden brown, crack 1 egg into a separate small bowl or pan and lightly beat it. This egg will be spread over the top of the pancake.
Step 12
Carefully spread the beaten egg thinly and evenly over the cooking pancake. This adds a lovely eggy richness and a soft texture.
Step 13
Gently flip the pancake and cook the other side until golden brown. Press down slightly to help the egg layer adhere to the pancake as it cooks.
Step 14
Once both sides are perfectly golden and cooked through, cut the pancake into desired portions and serve immediately. Enjoy this unique scallion pancake bursting with the delicious flavors of dried shrimp and pollack roe!
