Crispy and Savory Seafood Chive Pancake
The Ultimate Crispy Seafood and Chive Pancake Recipe
This recipe for ‘Seafood Chive Pancake’ brings together the fragrant aroma of chives and the chewy texture of fresh seafood for an irresistible combination. Freshly made, warm seafood chive pancakes are the perfect companion to a cold glass of makgeolli (Korean rice wine)! Even with simple ingredients, you can enjoy a rich and satisfying flavor, making it a great option for camping trips or special occasions. Discover the golden recipe for a pancake that’s crispy on the outside and tender on the inside, loved by everyone!
Main Ingredients- 1 bunch of chives (approx. 150-200g)
- 150g squid
- 150g cocktail shrimp or medium shrimp (thawed)
Batter Ingredients- 3 cups pancake mix (approx. 300g)
- 3 cups cold water or plain water (approx. 600ml)
- 1 egg
- 1 Tbsp soy sauce
- 2 Tbsp cooking oil (for batter)
Egg Wash- 2 eggs
- 3 cups pancake mix (approx. 300g)
- 3 cups cold water or plain water (approx. 600ml)
- 1 egg
- 1 Tbsp soy sauce
- 2 Tbsp cooking oil (for batter)
Egg Wash- 2 eggs
Cooking Instructions
Step 1
First, let’s prepare the batter, the foundation for delicious chive pancakes. In a bowl, combine 3 cups of pancake mix with 3 cups of cold water in a 1:1 ratio. Add 1 egg, 1 tablespoon of soy sauce, and 2 tablespoons of cooking oil for the batter. Whisk everything together until smooth and lump-free. The batter should be neither too thin nor too thick.
Step 2
Thoroughly wash the chives and pat them dry. Cut them into pieces about 2-3 cm long. If they are too long, it can be difficult to cook the pancake. Add the cut chives to the prepared batter and gently mix them, ensuring each strand is coated with batter. This coating helps the chives adhere to the pancake while frying.
Step 3
Thaw the frozen seafood (squid and shrimp) by soaking them in cold water until fully defrosted. Pat them dry with paper towels to remove excess moisture. Cut the thawed squid and shrimp into bite-sized pieces. The seafood will be added on top during frying, not mixed into the batter beforehand.
Step 4
In a separate small bowl, crack 2 eggs and whisk them thoroughly with a fork or whisk until smooth. This egg wash will be drizzled over the seafood later for a golden finish.
Step 5
Now, it’s time to fry the pancake. Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, ladle the chive batter onto the pan. Use the back of a ladle or spatula to spread it out as thinly as possible. A thinner pancake will be crispier. Cook over medium heat until golden.
Step 6
When the edges of the batter start to turn golden and firm, it’s time to add the toppings. Evenly arrange the prepared seafood (squid and shrimp) over the pancake batter. Distribute the seafood without clumping it together for uniform cooking and a beautiful presentation.
Step 7
After adding the seafood, pour the prepared egg wash evenly over the seafood using a spoon or small ladle. The egg wash will help bind the seafood and give the pancake a richer appearance.
Step 8
Once the bottom side is golden brown and crispy, it’s time to flip. Carefully flip the pancake using a large spatula. Avoid tossing the pancake, as it might break apart; a clean flip with a spatula is recommended.
Step 9
After flipping, check if the seafood is cooked through and if the other side of the pancake is also golden brown. Cook a little longer if needed.
Step 10
Once both sides are perfectly golden and crispy, carefully transfer the finished seafood chive pancake to a serving plate. Enjoy it warm with a soy-based dipping sauce for the best flavor. Savor the delightful combination of chewy seafood and crisp chives!
