Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup fish paste
- 1/4 cup chopped green onions
- 2 tbsp vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, water, salt, and black pepper until smooth.
2. Add the fish paste and chopped green onions to the bowl and mix well.
3. Heat the vegetable oil in a non-stick skillet over medium heat.
4. Pour 1/4 cup of the batter into the skillet and spread it out into a thin pancake.
5. Cook the pancake for 2-3 minutes on each side, until golden brown and crispy.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 4-6 pancakes
Nutritional information:
Calories per serving: 150
Fat: 7g
Carbohydrates: 17g
Protein: 5g
Substitutions for ingredients:
- Fish paste can be substituted with shrimp paste or ground meat.
- Green onions can be substituted with chives or scallions.
Variations:
- Add chopped vegetables such as carrots or bell peppers to the batter for added texture and flavor.
- Use different types of seafood such as crab or shrimp instead of fish paste.
Tips and tricks:
- Make sure the skillet is hot before adding the batter to ensure a crispy pancake.
- Use a spatula to press down on the pancake while cooking to ensure even browning.
- Serve with a dipping sauce such as soy sauce or sweet chili sauce.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a non-stick skillet over medium heat until heated through and crispy.
Presentation ideas:
Stack the pancakes on a plate and garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions, sesame seeds, sliced chili peppers.
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables, miso soup.
Troubleshooting advice:
- If the pancake is sticking to the skillet, add more oil to the pan.
- If the pancake is not crispy, increase the heat and cook for a longer time.
Food safety advice:
- Make sure the fish paste is cooked through before adding it to the batter.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Fish paste and green onion pancakes are a popular street food in Taiwan and other parts of Asia.
Flavor profiles:
Savory, crispy, and slightly salty.
Serving suggestions:
Serve as an appetizer or as a main dish with rice and vegetables.
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Region: Chinese