Seafood Pancakes

Name: Seafood Pancakes (Haemul Jeon)
Yield: Makes 10 small pancakes
Cuisine: Korean
Ingredients: Soy Dipping Sauce or lemon wedges; Soy Dipping Sauce or lemon wedges; 3 tablespoons canola, safflower or other neutral oil plus more if needed; 3 tablespoons canola, safflower or other neutral oil plus more if needed; 3 tablespoons canola, safflower or other neutral oil plus more if needed; 2 eggs, beaten; ¼ teaspoon fresh ground black pepper; ½ teaspoon fine-grain sea salt or kosher salt; ½ teaspoon fine-grain sea salt or kosher salt; 6 tablespoons whole-wheat or white flour; 6 tablespoons whole-wheat or white flour; ¼ red bell pepper, diced; ¼ green bell pepper, diced; 1 small onion, cut into matchsticks; ½ cup (70 g) peeled and diced carrot; 4 oz (125 g) shrimp, peeled, rinsed and coarsely chopped; 4 oz (125 g) scallops, rinsed and coarsely chopped; 4 oz (125 g) squid, rinsed and coarsely chopped

Haemul Jeon

Preparation info

Makes
10
small pancakes

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Laden with chopped seafood and vegetables, this recipe calls for eggs and a scant amount of flour to bind the batter. These seafood pancakes are fried in small rounds and are a perfect size for appetizers. We serve them with a light dipping sauce of soy sauce and vinegar or just a squeeze of fresh lemon juice.

Ingredients

4 oz (125 g) squid, rinsed and coarsely chopped
4 oz (125

Asia
Korea
Starter

Method

In a large bowl, combine the squid, shrimp, scallops, onion, carrots and bell peppers.

Add the flour and stir to coat all the ingredients. Sprinkle in the salt and pepper and mix well.

Add the beaten eggs to the seafood mixture and mix until eggs are thoroughly incorporated.

In a large skillet, add the oil and place over medium-high heat for about 30 seconds.