Shrimp and Chive Mini Pancakes
Mom’s jiu cai bing (garlic chive pancakes) are always elite. She’d typically make large ones and we’d all fight over the most toasty bits that were crispest and had a slightly char flavor. We’d just tear at these large pancakes with our hands, knives and scissors were never present. Every once in a while (I think partly inspired by the seafood pajeon we’d order from Korean restaurants), my mom would also add in some seafood and that’s when she’d make bb pancakes.
Extras also freeze well so you can pop them in the oven or on the stove to reheat when you’re feeling like a lazy din, or share them with friends. More BTS over on Reels!
ɪ ᴜꜱᴇᴅ (for 8 pancakes):
- 8 shrimp, peeled and deveined, optionally brined in baking soda and salt (I don’t think it’s super necessary for this dish)
- ~1/2 lb garlic chives, ends trimmed off and cut into 1-inch piece
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp salt
- pinch of sugar
- 1 egg
- 3/4 cup water
- dipping sauce: soy sauce, sesame oil, sambal oelek, toasted sesame seeds
- In a large bowl, mix together the flour, cornstarch, water, egg, salt, and sugar until smooth
- Add in the chopped chives and mix until incorporated. Start with ~75% of the chives and incorporate more based on your preference. I like mine jam-packed with chives.
- Heat up oil of choice on a non-stick pan over medium heat. Place a piece of shrimp on the pan and then scoop a ladle full of batter of the shrimp. Repeat based on however much space you have on your pan.
- Cook for ~3-4 minutes until golden brown and flip and repeat with the other side. Keep doing this until you run out of batter.
- Serve with dipping sauce of choice