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Seafood Pancakes
Haemul Jeon
- Makes
10
small pancakes - Difficulty
Easy
By Taekyung Chung and Debra Samuels
Published 2015
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 4 oz 125
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.
To
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