Let’s cook with TasteVN to see 2 ways to make crispy, delicious seafood pancakes and Korean vegetable pancakes with just a few very simple steps. Take some time and let’s make this fried dish together!
1. Seafood Pancake
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Medium
Ingredients for Seafood Pancake For 2 people
Shrimp 250 gr Chopped green onion 5 gr Squid 250 gr Chopped green chili 1 piece Clams 100 gr (nghêu) Chopped carrot 14 gr Chicken egg 1 piece Wheat flour 170 gr Corn flour 170 gr
How to choose fresh ingredients
How to choose fresh shrimp
- Shrimp shell: Choose shrimp with a transparent outer shell that has a characteristic seafood smell, not a fishy odor, and does not have dark patches or inconsistent colors. The outer shell of the shrimp should be dry, not slimy.
- Shrimp shape: Fresh shrimp will have a straight body, while shrimp that have been stored for too long will be curved. The body of the shrimp should be firm, not soft and mushy.
- Shrimp head, tail, legs: Fresh shrimp will have the head, legs, and tail firmly attached to the body, with the tail folded together. If you see the tail of the shrimp fanned out, it may have been injected with additives. Do not choose shrimp with heads, legs, or tails that have turned black; this indicates old shrimp that are not fresh.
How to choose fresh squid
- Color: It is best to choose squid that has a dark brown color and a shiny body surface.
- Firmness: Fresh squid will have high elasticity and firmness. You can press the body of the squid with your finger; if it is fresh, the body will return to its original state.
- Squid eyes: Fresh squid have bright, clear white eyes, and you can even see the pupil in fresh squid.
- Squid tentacles: To distinguish fresh squid by the tentacles, pay attention to the suckers at the end of the tentacles. The more suckers attached, the fresher your squid is.
How to choose fresh clams
- Choose those with hard shells, tightly closed mouths, and feel heavy in your hand. If the clam is very light and easily opens when you touch it, it is dead.
- For clams that are open, if you touch them and they close their mouths, it means they are still alive and fresh.
- If buying clam meat, you should choose to buy from reputable places that ensure quality and pay attention to the expiration date.
How to make seafood pancake
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Prepare the seafood
The squid you bought, use a knife to cut open the belly and remove all the insides, discarding the squid bones. Next, use salt to rub on the squid’s body, then peel off the black outer skin. Cut off the eyes and mouth of the squid.
For the shrimp, you should remove the head, peel off the shell, and make a light cut along the back of the shrimp to remove the shrimp vein.
Finally, rinse the squid, shrimp, and clams under running water until clean. Chop the squid and shrimp into small, diced pieces. Then take all the squid, shrimp, and clams to chop finely, but don’t chop too finely!
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Mix and marinate the filling
In a bowl, combine the seafood with green onions, chopped chili, minced carrot, 1 egg, flour, cornstarch, and 1/2 cup of water. Add 14 grams of fish sauce, 1.2 grams of salt, a little ground pepper, and a little sesame oil. Finally, use a spoon to mix all the ingredients together.
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Fry the pancakes
Add a little oil to the pan, when the oil is hot, use a spoon to take a sufficient amount of filling and put it into the pan. Repeat several times to make more pancakes.
Fry on low heat until one side of the pancake is slightly golden, then flip it over, and continue frying until both sides are evenly golden before removing the pancake.
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Final product
The seafood pancake is crispy, fragrant, and ready! You will see the pancake fried to a rich golden color on both sides, accompanied by the eye-catching colors of onions and carrots, bringing the rich and sweet taste of seafood that you will surely love!
2. Vegetable Pancake
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Medium
Ingredients for Vegetable Pancake For 4 people
Green onions 10 gr Sweet potato 1 tuber Zucchini 1 fruit Leek 1 branch Green chili 1 fruit Onion 1 tuber Oyster mushroom 1 piece Wheat flour 100 gr
How to choose fresh ingredients
How to choose good sweet potatoes
- You should choose freshly harvested tubers that still have a lot of mud on them; tubers of moderate size usually do not have fibers, and the darker the color, the tastier and sweeter they are.
- Avoid choosing tubers with blackened skin, pockmarked, as these have been eaten by pests and have an unpleasant odor.
- When you touch them, if the sweet potatoes feel firm and even, not soft or leaking, and are intact without cracks, then you should buy them.
How to choose good oyster mushrooms
- First, you should choose mushrooms that are brown because when fried or stir-fried, they will taste better. Choose oyster mushrooms with short stems and round, even caps.
- Be careful to select mushrooms of a moderate size, avoiding those that are too large or too small, and do not choose mushrooms that have an unpleasant smell or any strange odor.
- It is best to look for fresh mushrooms that have been harvested within 24 hours, as they will have better taste and nutritional value.
How to Make Vegetable Pancakes
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Prepare the Ingredients
Wash the green onions, cut them into short pieces about 4 – 5 cm long, and take a short piece (about 5 cm) of leek, slicing it into thin strips.
For the zucchini, take a short piece and cut it into small strips. Slice the green chili thinly, use half of an onion, cut it into thin wedges, and then cut it in half. Peel the sweet potato, and slice it into strips.
You can use a cup for measurement; take 2 cups of vegetables and 1 cup of sweet potato. Also, for the enoki mushrooms, just slice them thinly.
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Mix the Filling
Take 100g of all-purpose flour, 1/2 teaspoon of salt, and 3/4 cup of water, and mix well with the previously prepared vegetables to create the filling mixture for the pancakes.
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Frying the pancakes
Add 2 tablespoons of oil to the pan and wait for it to heat up, then add all the pancake filling to the pan, spreading the mixture evenly to fit the size of the pan.
Fry the pancakes on low heat to prevent burning the bottom, then add the sliced mushrooms on top. Continue frying until one side is golden and crispy, then use a spatula to flip the pancake, add a little more oil, and fry for about 3 more minutes until both sides are cooked evenly, then remove the pancakes.
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Dipping sauce
You can create a dipping sauce mixture with 1 tablespoon of soy sauce, 2 teaspoons of vinegar, 1 teaspoon of chili powder, and 1 tablespoon of toasted sesame seeds, then mix well to complete.
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Finished Product
Vegetable pancake rich in various types of vegetables, with a golden fried batter, when eaten you will feel the hot and crispy texture of the pancake. Enjoy it with a homemade dipping sauce for a wonderful experience!
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Try making 2 seafood and vegetable pancake recipes from Korea that are delicious and appealing, and enjoy them with your family. Wishing you success!
*Refer to images and recipes from the YouTube channel: Maangchi
