Kimchi, a Korean fermented and pickled cabbage condiment, is one of my favorite condiments. I’m always on the look for new brands of it, and new ways to use it with. This time, my plan was to make kimchi-shrimp pancakes.
There are many versions for this tasty combination, and I’ve found out that in most the shrimp is dominant, while the kimchi is mostly used for flavoring. I, however, wanted the kimchi to be more pronounced, and came up with the following recipe.
To the mixture of chopped shrimps, kimchi and other Asian seasonings, I also added some chopped rice noodles. This is a trick I use often (click HERE for fish cakes using them), as they hold the mixture well, and, once fried, they add a crispy texture to the pancakes.
The pancakes were highly flavorful; tangy, spicy and savory, and with a hint of sweetness. They are perfect as an appetizer, or for light lunch, with green salad on the side. Try them and enjoy.
* The brand of kimchi I’ve used here – Cleveland Kitchen kimchi – is fairly mild, compared to most kimchi I’ve tried, which is what I prefer. On top of the traditional cabbage, it also includes mustard greens, apples and carrots. It doesn’t have a lot of liquid, so there’s no need to drain it. When using a different brand, taste and adjust the recipe accordingly.
* Roughly chopped firm white fish can be used instead of the shrimp.
Prep time: 20 minutes
Chilling time: 2 hours
Frying time: 20 minutes
3 oz (85 grams) rice vermicelli noodles
About 25 medium shrimps, peeled and deveined
1½ cups kimchi (see notes)
2 Tbs soy sauce (I used Tamari)
2 tsp lemon grass paste
1 Tbs grated ginger
2 Tbs roasted sesame seeds
2 tsp sugar
1 tsp salt
2 scallions, roughly chopped
1 L egg
½ cup flour
½ cup rice flour
2 Tbs cornstarch
1 tsp baking powder
Oil for frying
For the dipping sauce:
¼ cup soy sauce (I used Tamari)
2 tsp rice wine vinegar
1 tsp sugar
1 scallion, roughly chopped
- Place the rice noodles in a medium bowl and cover with boiling water. Let sit for 3 minutes, until the noodles soften, and drain. Process briefly in a food processor, fitted with the metal blade, just until the noodles are roughly chopped. Measure packed 1 cup. Set aside.
- Roughly chop the shrimps and measure 1 cup. Roughly chop the kimchi and measure 1½ cups.
- In a large bowl, mix the chopped shrimps, rice noodles and kimchi. Add soy sauce, lemongrass paste, ginger, sesame seeds, sugar, salt and scallions, and mix well. Add the egg and mix.
- Add the flour, rice flour, cornstarch and baking powder. Mix well, cover with plastic wrap, and keep in the fridge for 2 hours.
- When ready to fry, bring the mixture to room temperature.
- Heat oil for shallow frying in a large pan, over medium-high heat. Measure 2 Tbs of the mixture for each pancake, and fry for 2-3 minutes on both sides, until golden.
- Serve hot, with the dipping sauce on the side. Garnish with chopped scallions and chili oil.