Aromatic Shrimp and Korean Leek Pancake: A Taste of Spring
How to Make Delicious Shrimp and Korean Leek Pancakes, Capturing the Essence of Spring
Korean leek (dalrae), a quintessential spring delicacy, is now available year-round thanks to greenhouse cultivation. We’ve made a delightful pancake featuring the slightly bitter, aromatic leeks paired with sweet, plump whole shrimp. Leek pancakes are surprisingly delicious! Moreover, the leek’s unique pungent spiciness and its allicin content are beneficial for boosting energy and vitality, making this dish both a treat for the palate and good for your health.
Main Ingredients- 12 medium-sized shrimp
- 70g fresh Korean leek (dalrae)
- 1 Tbsp minced red chili pepper
- 1 Tbsp butter
- Pinch of salt
- Pinch of black pepper
Batter Ingredients- 100ml Korean pancake mix (buchim garu)
- 100ml water
- 1 egg
- 100ml Korean pancake mix (buchim garu)
- 100ml water
- 1 egg
Cooking Instructions
Step 1
Prepare your shrimp: choose medium-sized ones that are neither too big nor too small. Peel and devein them, then rinse clean.
Step 2
Cleaning the Korean leeks requires a bit of patience. Gently peel off the outer layers from the bulbous base. Carefully remove any dirt or sand, especially around the roots. Once cleaned, rinse the leeks gently 2-3 times in cold water and then pat them dry thoroughly.
Step 3
Season the prepared shrimp with a pinch of salt and pepper. Melt 1 tablespoon of butter in a pan over medium heat and sauté the shrimp until they turn pink and are cooked through. The butter will infuse the shrimp with a wonderful aroma and flavor.
Step 4
Take about 4-5 strands of the dried Korean leeks and form them into a wreath or ring shape. This will help keep the leeks together beautifully when you cook the pancake.
Step 5
With the leek wreaths shaped and the butter-sautéed shrimp ready, you’re almost set to assemble your delicious pancakes!
Step 6
In a bowl, combine 100ml of Korean pancake mix and 100ml of water in equal parts. Whisk until smooth. Crack in 1 egg and whisk again until you have a lump-free, smooth batter.
Step 7
Lightly coat the butter-sautéed shrimp with a thin layer of dry flour. This helps the batter adhere better when you dip the shrimp into it later.
Step 8
Gently dip the leek wreath into the prepared batter, ensuring it’s lightly coated. Carefully place it onto a preheated, lightly oiled pan.
Step 9
After placing the battered leek wreath on the pan, dip the flour-dusted shrimp into the batter once more, then arrange them attractively on top of the leek wreath. This creates a beautiful, flower-like appearance.
Step 10
Scatter some of the minced red chili pepper over the pancake for a touch of color and mild heat. Cook over medium-low heat, flipping once, until both sides are golden brown and crispy. Adjust the heat as needed to prevent burning.
Step 11
Voila! Your ‘Shrimp and Korean Leek Pancake’ is ready. It’s not only visually appealing but also a delightful combination of the leek’s subtle bitterness and the shrimp’s sweetness, bursting with the flavors of spring. Enjoy this wonderful treat!
