Shrimp and Chive Pancake: A Delicious Combination of Chewy Shrimp and Crisp Chives
The Perfect Makgeolli (Korean Rice Wine) Snack for a Rainy Day: How to Make Shrimp and Chive Pancake
This savory pancake is a must-have, especially on rainy days, but it’s delicious anytime! Today, we’re sharing a ‘Shrimp and Chive Pancake’ where the succulent shrimp meet the fragrant chives. It’s the perfect companion for a glass of makgeolli. Enjoy this delightful dish at home, just like you would at a cozy restaurant!
Main Ingredients- 7 shrimp (cocktail or fresh, peeled and deveined)
- 1 handful of fresh chives (about 100g)
- 1/4 carrot (about 30g)
Batter & Seasoning- 2/3 cup all-purpose flour or Korean pancake mix (about 80g)
- 1 egg (room temperature)
- 2 pinches of salt (omit if using pancake mix)
- 1/2 cup cold water (about 100ml, adjust for batter consistency)
- 2 Tbsp cooking oil (for frying)
- 2/3 cup all-purpose flour or Korean pancake mix (about 80g)
- 1 egg (room temperature)
- 2 pinches of salt (omit if using pancake mix)
- 1/2 cup cold water (about 100ml, adjust for batter consistency)
- 2 Tbsp cooking oil (for frying)
Cooking Instructions
Step 1
First, let’s prepare the batter. Sift the all-purpose flour (or pancake mix) into a bowl. This step ensures a smooth batter without lumps. Crack in 1 egg and gradually add cold water while whisking with a fork or whisk. The batter should be pourable, like a thick liquid, that flows smoothly. If it’s too thin, the ingredients might separate; if it’s too thick, the pancake will be dense. (Tip: If you’re using Korean pancake mix, it’s already seasoned, so you can skip adding extra salt.)
Step 2
Now it’s time to add the prepared vegetables. Thinly julienne the carrot. Wash the chives, pat them dry, and then cut them into pieces roughly the same length as the carrots. Cutting them too long can make them awkward to eat. If using large shrimp, cut them into 2-3 pieces. If you don’t have cocktail shrimp, fresh shrimp work well, but be mindful of the cooking time. Add the julienned carrots, chopped chives, and shrimp to the batter and gently mix everything together.
Step 3
Alright, let’s get to frying! Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Once the oil is hot, ladle about half a cup of batter onto the pan and spread it thinly. It’s important to make the pancake thin so the ingredients cook through evenly. Ensure the shrimp and chives are spread out nicely.
Step 4
Fry until golden brown on both sides! Once the edges start to look cooked and slightly lifted, carefully flip the pancake. Cooking over medium-low heat allows it to cook thoroughly inside without burning on the outside. Once both sides are a beautiful golden-brown color and the shrimp are fully cooked, transfer the pancake to a plate. It’s best enjoyed immediately while still warm!
