I love fish - just not when the bones are still intacted,
Maybe that's why sushi and shirasu naturally become my favorite way to enjoy fish.
*Shirasu - tiny boneless white baby fish.
The recipe below was inspired by Korean kimchi pancake with some of my own twist.
Shirasu and vegetable pancakes -
Ingredients (10 to 12 medium sized individual pancakes)?
6 ounces/170 grams of shirasu
1 small carrot
1 small bundle of cilantro
2 stalks of scallion
1/4 cup of all purpose flour
1 1/2 teaspoons of sea salt
1 teaspoon of freshly ground black pepper
Some olive oil
Some Sriracha sauce
Peel the carrot, potato, and maybe the zucchini,
Julienne these vegetables and transfer into a big bowl.
Remove the stems from the scallions and chop into small pieces,
Finely chop the cilantro,
Add all these ingredients into the bowl along with shirasu, 3 beaten eggs, flour, salt, and pepper.
Mix well and set aside for couple minutes,
Drain out excess liquid if necessary.
Take a flat surface pan, drizzle some olive oil and turn to high heat,
Once the oil gets hot, scoop out one large spoonful of the mixture and press onto the pan,
Repeat the step until the surface is filled with round pancake mixture,
You might have to cook them in several batches depending on the size of the cookware.
About 2 minutes or till the bottom turns slightly brown, flip the pancakes and cook for another minute or so.
Remember to gently press down the mixture during the searing process.
In the meantime, line the paper towel on a big plate,
Once the pancakes are ready, remove from heat and set on top of the paper towel in order to remove excess oil.
Line up seared pancakes and garnish with cilantro and Sriracha sauce,
The dipping sauce I made for shabu shabu beef also works great with shirasu pancakes.
Bon appetit 請慢用!
Cindy's Rating: 8