Crunchy Shrimp, Pork Belly & Kimchi Fritters

Craving for something crunchy, savory, and delicious? This shrimp, pork belly and kimchi fritters might be the answer to your cravings! Crispy on the outside and moist in the inside with perfect balance of savory, a bit sweet and tart. You will love every bite of it. Just imagine shrimp, pork belly and delicious kimchi all in a bite! What a powerful combination of flavors!

These shrimp, pork belly and kimchi fritters are also great appetizer or snack packed with protein and fiber. You can just eat it as is, best if consume when it’s still hot. Or be creative and dip the fritters in ketchup, chili sauce, soy sauce or your favorite condiments. Each and every bite of these kimchi pancakes will please even the pickiest taste bud.

One thing to note, if you do not have potato starch handy, you can substitute it with rice flour. These two things are usually the items that make your fritters crunchy and crispy. If you prefer more on the softer side, then reduce the amount of potato starch or rice flour.

Tools I used:

• Non-stick skillet – non-stick skillet that is easy to clean, not too heavy, and evenly heated your cooking. This skillet is great for making scrambled egg, omelette and for any pan-frying or stir-frying needs.

Tip: Your batter consistency should be like pancake batter. If it’s too thick, add a bit more water. If it’s too watery, add a bit more flour. Also, it is better to consume the fritters while it’s hot and crunchy. You can dip the fritters in ketchup, chili sauce or even soy sauce.

Ingredient:

• 1 cup kimchi – roughly chopped into smaller pieces
• 1 cup all-purpose flour
• 4 oz shrimp – roughly chopped into smaller pieces
• 4 oz pork belly – roughly chopped into smaller pieces
• 3 tablespoons potato starch
• ½ teaspoon salt
• ½ tablespoon sugar
• 1 ¼ cup water
• Vegetable oil to fry
• Lettuce (optional to garnish)

Direction:

• In a large mixing bowl, add all-purpose flour, potato starch, salt, sugar and water. Mix them thoroughly. Your batter consistency should be like pancake batter. If it’s too thick, add a bit more water. If it’s too watery, add a bit more flour.
• Add chopped shrimp, pork belly, and kimchi. Give a good stir to make sure all are mixed well and covered with the batter.
• Pre-heat about ½ cup of vegetable oil in a skillet.
• Once heated, scoop one tablespoon of the batter on a skillet. Depending on how big your skillet it, you can pan fry about 3-4 fritters at a time. However, do not overcrowd the skillet.
• Cook about 2 minutes for each side of the fritter. Take out and set aside the fritters on a plate that has been covered with paper towel – to soak the excess oil.
• Repeat pan frying the fritters until all the batter are done. Add more oil if need to.
• Enjoy them while it’s hot! You can dip the fritters in ketchup, chili sauce or even soy sauce.