Aromatic Chives and Sweet Onion with Chewy Shrimp: “Shrimp, Chive, and Onion Pancake” Made in an Instant
Super Easy! Shrimp, Chive, and Onion Pancake Ready in 5 Minutes – Perfectly Crispy!
Hello everyone! Today, we’re going to make a fantastic pancake dish using leftover vegetables from the fridge. It’s the “Shrimp, Chive, and Onion Pancake,” where the savory chives, sweet onions, and chewy shrimp come together to create a match made in heaven. We’ve used equal amounts of chives and onions to capture the essence of both chive pancakes and onion pancakes for a balanced flavor. Don’t worry if you’re short on ingredients! If you don’t have many vegetables on hand, a simple pancake with sweet onions and spicy Cheongyang chili peppers is also delicious and satisfying. It’s great as a side dish for rice or as a perfect snack with makgeolli (Korean rice wine)! Shall we get started right away?
Pancake Batter and Ingredients- 30g pancake mix (approx. 1/4 cup)
- 30cc cold water (approx. 1/4 cup)
- 50g prepared chives (approx. 1/2 handful)
- 50g thinly sliced onion (approx. 1/4 onion)
- 1 minced Cheongyang chili pepper (seeds removed)
- 30g prepared shrimp (approx. 5-6 medium shrimp)
- Vegetable oil (generous amount)
Simple Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp mirin (rice wine)
- A pinch of toasted sesame seeds
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp mirin (rice wine)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, wash the vegetables and shrimp that will determine the pancake’s flavor and prepare them. Cut the chives into approximately 4cm lengths. Slice the onion and Cheongyang chili pepper as thinly as possible for a better texture in the pancake.
Step 2
In a bowl, combine the pancake mix and cold water in a 1:1 ratio. Whisk them together until there are no lumps to create the batter. The pancake mix is already seasoned, and since we’ll be serving it with a dipping sauce, there’s no need to add extra salt.
Step 3
Add all the prepared ingredients – the cut chives, onion, Cheongyang chili pepper, and shrimp – into the batter. Mix well to ensure the ingredients are evenly distributed. If the batter is too thick, add a little more water. If it’s too thin, add a bit more pancake mix to adjust the consistency.
Step 4
Heat a frying pan over medium heat. Once the pan is sufficiently hot, pour the batter onto the pan and spread it into a round shape. Cook until golden brown on one side, then flip and cook the other side evenly.
Step 5
This recipe yields one pancake about 30cm (12 inches) in diameter. Thinly made pancakes, like chive or kimchi pancakes, are tastier! Instead of pouring a lot of oil initially, it’s better to add a little more oil around the edges of the pan when you flip the pancake to cook the second side. This prevents one side from absorbing too much oil while the other dries out. Adding vinegar to the dipping sauce also cuts through any greasiness, making this a wonderfully quick and delicious pancake!
