Crispy & Savory Dried Shrimp and Chive Pancake: The Ultimate Appetizer!
Savory Pancake Made with Dried Shrimp and Chives
This is a delicious pancake recipe made by seasoning dried shrimp with anchovy sauce and simply frying it with chives. Thanks to its salty and savory flavor, it’s delicious even without any separate dipping sauce or extra seasoning. It’s a perfect dish to enjoy with a glass of makgeolli.
Pancake Ingredients- 1 bunch chives
- 400g dried shrimp
- 1/5 carrot
- 1/4 onion
- 200g tempura flour (or frying mix)
- 200ml water
- Sesame oil, for cooking
- 1 Tbsp anchovy sauce
Cooking Instructions
Step 1
First, in a large bowl, combine the 400g of dried shrimp with 200ml of water and 1 Tbsp of anchovy sauce. Let this soak for about 10 minutes. This step removes any fishy odor from the dried shrimp while enhancing its savory flavor, making it tender and enriching the pancake’s taste.
Step 2
Wash the bunch of chives, pat them dry, and cut them into approximately 5-7cm lengths. Finely julienne the 1/4 onion and 1/5 carrot into strips similar in length to the chives. Cutting the vegetables this way ensures they cook evenly and prevents the pancake from becoming clumpy.
Step 3
To the bowl with the soaked dried shrimp, add 200g of tempura flour (or frying mix) and all the julienned vegetables (chives, onion, carrot). Mix everything together to form the batter. Using tempura flour will result in an exceptionally crispy texture.
Step 4
Using a spatula or your hands, thoroughly mix all the ingredients so they are well coated with the tempura flour batter. The batter shouldn’t be too watery, as this can make the pancake soggy, nor too stiff. Aim for a consistency where the ingredients just come together.
Step 5
Heat a generous amount of cooking oil in a pan over medium heat. Scoop portions of the batter with a spoon and spread them thinly onto the hot pan. Spreading the batter thinly is key to achieving a crispy pancake; if it’s too thick, the inside may not cook through properly.
Step 6
Cook on medium-low heat until one side is golden brown, then flip. Continue to cook, flipping the pancake about twice on each side for a total of four flips. This ensures the dried shrimp and vegetables are cooked through, their natural sweetness is brought out, and the tempura flour becomes wonderfully crispy, resulting in a delicious dried shrimp and chive pancake.
