This Man's Cook Scallion and Pepper Pancake

• scallion 200g
• green chili 6 pieces
• cheongyang chili 3 pieces
• red chili 1 piece
• carrot 80g
• dried shrimp 40g
• cooking wine 2 tablespoons
• panko flour 2 cups (400ml)
• egg 2 pieces
• seafood dashi 1 teaspoon
• water half cup (100ml)
• vegetable oil generously

Recipe 🍳

Cooking tips 💡

• Avoid over-mixing or pounding the batter too hard, as this can crush the scallions and release their raw aroma. Gently fold with fingertips to preserve freshness.
• Avoid adding high-moisture ingredients like onions, which can make the pancake soggy. Use grated carrot instead—it adds sweetness and helps maintain crispness.
• Use plenty of oil—don’t skimp. A generous amount ensures the entire pancake, including edges and center, becomes uniformly crispy and fried through.

Recommended for 🙋

• ⭐Those craving rich, greasy, and bold spicy pancakes on a rainy day.
• ⭐Fans of dried shrimp’s deep, savory umami flavor beyond regular vegetable pancakes.
• ⭐People who prefer a full mouthful of crunchy, spicy fillings packed tightly inside each bite, rather than a plain flour-based pancake.