Crispy and Savory Seaweed and Crab Stick Egg Pancake
An Extremely Simple Recipe for a Nutritious Egg Pancake with Seaweed and Crab Sticks
Enjoy a delicious egg pancake with seaweed and crab sticks, made without flour! It’s perfect as a nutritious snack for kids, a side dish for adults, a lunchbox addition, or even a tasty accompaniment to drinks. This recipe will make you forget any dislike you might have for seaweed, thanks to its unique yet familiar and delicious flavor. It’s as delightful as a pizza or frittata, offering a tender and rich taste with simple ingredients. Let’s create this wonderful dish with Chef Mongbeihyang!
Ingredients for One Palm-Sized Pancake
- 2 large fresh eggs (or extra-large eggs)
- 15g seaweed (gim), squeezed dry and finely chopped
- 1 long crab stick, shredded
- 1 tsp mayonnaise for tenderness
- A little cooking oil for frying
- 1 pinch of salt for seasoning
- A little black pepper for aroma
- 1 tsp sesame oil for a nutty finish
- A sprinkle of sesame seeds for garnish
Cooking Instructions
Step 1
First, thoroughly wash the seaweed (gim) and squeeze out as much water as possible. Finely chop it using scissors into bite-sized pieces. Shred the long crab stick by pulling it apart along its natural grain, or chop it into small pieces as desired.
Step 2
In a mixing bowl, crack the 2 large eggs. Add 1 tsp of mayonnaise, a pinch of salt, and a little black pepper. Whisk well with a whisk or chopsticks until the eggs are smoothly beaten and there are no lumps.
Step 3
Add the prepared, squeezed-dry seaweed to the beaten egg mixture. Gently mix with chopsticks, ensuring the seaweed is evenly distributed throughout the egg batter. The green hue of the seaweed will create a beautiful color.
Step 4
Heat a small, palm-sized non-stick pan over low heat. Lightly coat the pan with cooking oil. Once the pan is warm, reduce the heat to very low. Carefully pour the seaweed and egg mixture into the pan. Arrange the shredded crab stick pieces attractively over the top.
Step 5
Cover the pan with a lid and cook slowly over low to medium-low heat for about 5-7 minutes, or until the egg is cooked through and tender. This recipe is designed to be cooked on one side without flipping.
Step 6
Once cooked, carefully slide the pancake from the pan onto a serving plate. Drizzle 1 tsp of sesame oil evenly over the finished seaweed and crab stick egg pancake for a nutty aroma. Finish with a sprinkle of sesame seeds. (Optional: You can spread a thin layer of sesame oil across the entire pan using a spoon for an extra nutty flavor and glossy finish. Adjust the amount of sesame oil to your preference.)
Step 7
Your delicious Seaweed and Crab Stick Egg Pancake is ready! It’s best enjoyed warm.
