Umami-Rich Oyster Mushroom Pancakes with Salted Shrimp
Savory Oyster Mushroom Pancakes Enhanced with the Rich Flavor of Salted Shrimp
Have some leftover oyster mushrooms at home? Transform them into delicious pancakes with leftover vegetables! These simple yet flavorful oyster mushroom pancakes are a great side dish for kids and a perfect snack. They’re quick to make and incredibly tasty.
Main Ingredients- 1 pack Oyster mushrooms (approx. 200g)
- 1/2 Onion
- Small amount of Carrot (approx. 20g)
- Scallions, to taste (approx. 5 stalks)
- 3 Eggs
Seasoning & Extras- 0.5 ~ 1 Tbsp Salted shrimp (adjust to taste)
- 0.5 Tbsp Minced garlic
- Pinch of Black pepper
- Pinch of Toasted sesame seeds
- Cooking oil, as needed
- 0.5 ~ 1 Tbsp Salted shrimp (adjust to taste)
- 0.5 Tbsp Minced garlic
- Pinch of Black pepper
- Pinch of Toasted sesame seeds
- Cooking oil, as needed
Cooking Instructions
Step 1
First, rinse the oyster mushrooms under running water until clean. Blanch them in boiling water for about 30 seconds to 1 minute. Be careful not to overcook, as they can become mushy. Immediately rinse the blanched mushrooms in cold water to stop the cooking process. Squeeze out as much water as possible. This step is crucial to prevent the pancakes from becoming watery and to ensure they are crispy.
Step 2
In a bowl, crack the 3 eggs and whisk them well. Add the squeezed oyster mushrooms (tear or chop them into bite-sized pieces), thinly sliced onion, shredded carrot, and chopped scallions to the beaten eggs. Gently mix everything together with a spatula or chopsticks until well combined.
Step 3
Now, let’s season the mixture for enhanced flavor. Add 0.5 to 1 tablespoon of salted shrimp, 0.5 tablespoon of minced garlic, and a pinch of black pepper. Mix thoroughly. Salted shrimp can be quite salty, so it’s important to taste and adjust the amount according to your preference. Using salted shrimp not only seasons the mixture but also adds a deep, rich umami flavor, similar to how it enhances egg rolls. Mix the seasonings into the egg mixture beforehand for evenly distributed flavor.
Step 4
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Drop spoonfuls of the batter onto the hot pan to form small, round pancakes. Cook until the edges turn golden brown, then flip and cook the other side until golden brown. For children, making smaller pancakes makes them easier to eat and more visually appealing. Sprinkle with toasted sesame seeds before serving for an extra nutty aroma and flavor. Enjoy these simple yet delicious oyster mushroom pancakes!
