Savory Crab Stick and Chive Pancake
A delightful combination of fragrant chives and chewy crab sticks! Easy recipe for Crab Stick and Chive Pancake
Introducing the Crab Stick and Chive Pancake, which offers a rich, savory flavor with every bite. Made with simple ingredients, anyone can easily create this delicious dish. It’s especially delightful when paired with makgeolli (Korean rice wine). Pan-fried to a perfect crisp, it makes a wonderful meal or snack.
Main Ingredients- 100g imitation crab sticks
- 1 bunch chives (about 1/3 of a bundle)
- 1/4 carrot
- 1/4 onion
- 1 cup all-purpose flour or pancake mix (using a standard paper cup)
Batter Seasoning- 1/2 tsp salt
- Pinch of black pepper
- About 1/2 cup cold water (adjust to batter consistency)
- 1 egg yolk (optional, for extra richness)
- 1/2 tsp salt
- Pinch of black pepper
- About 1/2 cup cold water (adjust to batter consistency)
- 1 egg yolk (optional, for extra richness)
Cooking Instructions
Step 1
Wash the chives thoroughly, drain them well, and then cut them into approximately 3-4 cm lengths. The fragrant chives will add depth to the pancake’s flavor.
Step 2
Peel the carrot and cut it into thin matchsticks. The vibrant color is visually appealing, and the julienned carrot adds a pleasant crunch.
Step 3
Peel the onion and cut it into thin matchsticks as well. The natural sweetness of the onion will further enhance the pancake’s overall taste.
Step 4
Gently shred the imitation crab sticks lengthwise into bite-sized pieces. Shredding them too finely might reduce the chewy texture, so aim for a moderate size.
Step 5
In a large bowl or a mug, combine 1 cup of pancake mix (or all-purpose flour). Gradually add cold water while mixing until you achieve a batter consistency that’s neither too thin nor too thick – it should drop smoothly from a spoon. Season the batter with 1/2 tsp salt and a pinch of black pepper. For an even richer and smoother pancake, you can whisk in an egg yolk.
Step 6
Add the prepared chives, carrots, onions, and shredded crab sticks to the batter. Gently mix everything together until just combined. Avoid overmixing, as this can make the pancake tough.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Scoop spoonfuls of the batter and spread them out into round shapes on the hot pan. Making the pancakes slightly thick will ensure they cook through nicely. Once the bottom is golden brown, flip it over and cook the other side. Avoid using high heat initially, as it can burn the outside while leaving the inside undercooked. Cook over medium heat until done, then increase to medium-high heat for the final minute, flipping back and forth to achieve a wonderfully crispy texture and drain excess oil.
Step 8
Transfer the perfectly golden-brown Crab Stick and Chive Pancake to a plate. It’s best enjoyed hot and fresh. Serving it with a dipping sauce made of soy sauce, vinegar, and a pinch of chili flakes will further elevate the flavor.
