Elaine from Foodbod wrote about how she’d used black garlic in a blog post a few months ago… BLACK garlic? What?
I contacted Balsajo Black Garlic and they sent me some to try! I received a couple of bulbs of black garlic and a tub of peeled garlic. Here’s a recipe that Dr Doolittle came up with based on an idea for Korean Seafood Pancakes…
Makes 4 pancakes.
1 cup plain flour
1 cup water
1 clove black garlic finely sliced
1 bunch spring onions finely sliced
1 sweet pepper finely sliced
1 red chilli finely sliced
Seafood of your choice (I used prawns but this works great with any mix of seafood)
¼ cup soy sauce 2 tbsp rice wine vinegar (I used apple wine vinegar on this occasion) 1 spring onion, finely chopped 2 cloves black garlic, finely chopped (or minced if you prefer) ½ tsp chili pepper flakes (optional) good dash of honey. Mix the ingredients for the dipping sauce and give it a really good stir to combine the flavours and set aside.
In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the black garlic and half of the spring onions and sweet peppers.
Heat a frying pan over medium high heat and add a thin layer of rapeseed oil to the bottom. Pour a ladle of batter into the pan in a circle and cover with the seafood, chilli and remaining spring onions and sweet pepper.
Cook for 6 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 3-4 minutes. Transfer to a serving plate and repeat with the rest of the batter.
Cut all pancakes into quaters and get dipping! These are AMAZING and so quick and easy to make. The black sqidgy, sweet garlic gives them an extra edge (the the dipping sauce was great with a omlette the following morning too).