Crispy Spring Cabbage and Shrimp Pancakes
Recipe for Making Special Spring Cabbage and Shrimp Pancakes
Introducing the delightful Spring Cabbage and Shrimp Pancakes, where the crisp texture of spring cabbage meets the sweet, succulent flavor of plump shrimp. While spring cabbage is often enjoyed as a fresh salad or in soybean paste soup, today we’re elevating it with a special twist by adding plenty of whole shrimp for a unique taste. These pancakes, freshly made and warm, infused with the fragrant spice of chili peppers, will be a special dish that whets your appetite. Follow this easy-to-understand recipe and get started now!
Main Ingredients
- 6 sheets fresh spring cabbage
- 12 frozen whole shrimp
- 100ml crispy tempura flour
- 80ml cold water
- 1 spicy green chili pepper
- 1/2 red chili pepper (for color)
Cooking Instructions
Step 1
The first step to making delicious Spring Cabbage and Shrimp Pancakes! Wash the fresh spring cabbage thoroughly and prepare it. Thaw the frozen shrimp either naturally or by soaking them in cold water for a quick defrost.
Step 2
Finely chop the washed spring cabbage into pieces about 1cm in length for easy eating. Chopping them not too finely will help preserve their signature crisp texture.
Step 3
Finely mince the green chili pepper for a touch of spiciness and the red chili pepper for a vibrant color. Adjust the amount of chili peppers according to your preference for spice.
Step 4
After thawing, pat the shrimp dry with a paper towel. Marinate them with 1/2 tbsp cooking wine, 1/2 tbsp minced garlic, a pinch of salt and pepper, and 1/2 tbsp sesame oil. A little sesame oil helps to remove any fishy smell from the seafood and adds a nutty aroma.
Step 5
In a large bowl, combine the tempura flour and cold water, mixing lightly until just combined. Avoid overmixing to ensure the batter becomes extra crispy. Add the chopped spring cabbage and gently toss to lightly coat it with the batter. Finally, stir in the minced green chili pepper.
Step 6
Heat a pan with a generous amount of cooking oil over medium-low heat. Spread the batter thinly onto the pan. Arrange the marinated shrimp evenly over the batter. Sprinkle the reserved minced green and red chili peppers decoratively on top. Once one side is golden brown, flip the pancake and cook the other side until crispy. Maintain an appropriate oil temperature and flip back and forth until golden brown to achieve a delicious Spring Cabbage and Shrimp Pancake!
Step 7
Arrange the finished Spring Cabbage and Shrimp Pancakes beautifully on a serving plate. The crisp texture of the spring cabbage, the sweet burst of the plump shrimp, and the fragrant spice of the chili peppers create a truly captivating flavor. You’ll be captivated by the fresh crunch of the spring cabbage! Enjoy them with a warm soy dipping sauce or a simple soy-vinegar mix.
