Elegant Sea Purslane Pancake with Refreshing Tangerine Juice
Sea Purslane and Tangerine Pancake: A Harmonious Blend of Zesty Tangerine and Crisp Sea Purslane
This sea purslane pancake, enhanced with a touch of tangerine juice, boasts a beautiful color and delightful taste. It’s a sophisticated dish perfect for holiday gatherings and special occasions, offering a premium flavor that will impress any guest. The combination of the crispy batter, fresh sea purslane, and fragrant tangerine creates an irresistible dish for everyone.
Ingredients- Sea purslane 150g: Choose fresh, tender sprigs.
- Tangerines 2: Select juicy and fresh tangerines.
- Tempura flour 1.5 cups: For a wonderfully crispy texture.
- Red chili pepper 1: Adds a vibrant touch of color.
- Salt a pinch: Balances the overall flavor.
- Cooking oil a little: For frying the pancakes.
Cooking Instructions
Step 1
Prepare all your ingredients. Wash and thoroughly dry the vegetables, and get the tangerines ready for peeling.
Step 2
For the sea purslane, remove any yellowed or wilted leaves. Rinse it several times under running water until thoroughly clean. Ensure all dirt and debris are removed, then drain it well.
Step 3
Finely mince the red chili pepper after removing its seeds. Chop the sea purslane into similar small pieces, similar to the chili. Cutting them finely makes the pancakes easier to handle and more visually appealing when cooked.
Step 4
Peel the two tangerines and separate them into individual segments.
Step 5
Place the tangerine segments into a blender and process until you have smooth tangerine juice. Pour this juice into a mixing bowl with the tempura flour.
Step 6
Mix the tangerine juice and tempura flour, adding a pinch of salt to season. Gradually add a little water if needed to achieve the desired batter consistency. Whisk thoroughly until the batter is smooth and free of lumps.
Step 7
Add the prepared sea purslane and minced red chili pepper to the tangerine batter.
Step 8
Gently mix the ingredients together until the sea purslane and chili are evenly distributed throughout the batter. This step completes your delicious sea purslane pancake batter. Ensuring everything is well combined is key.
Step 9
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle a portion of the batter onto the hot pan and spread it thinly into a round shape using a spoon or spatula. Making the pancakes thin is important for even cooking.
Step 10
Once the bottom side is golden brown and crispy, carefully flip the pancake and cook the other side until it’s also golden brown and crisp. Ensure both sides are cooked thoroughly until golden and slightly crispy for the best texture.
Step 11
Cut the finished sea purslane pancakes into diamond shapes for easy, bite-sized servings. Arrange them on a plate and serve immediately while warm for the best taste experience.
