Seafood & spring onion pancake

Name: Seafood & spring onion pancake
Yield: Serves 4
Cuisine: Korean
Ingredients: ½ green chilli, seeded and cut into thin strips; ½ red chilli, seeded and cut into thin strips; salt and ground black pepper; 1 garlic clove, thinly sliced; 115 g/4 oz/1 cup plain (all-purpose) flour; 2 eggs, beaten; 40 g/½ oz/⅓ cup cornflour (cornstarch); 5 ml/1 tsp sugar; 5 ml/1 tsp salt; 22.5 ml/4½ tsp rice vinegar; 90 ml/6 tbsp light soy sauce; 1 red chilli, finely shredded; 1 spring onion (scallion), finely shredded; 5 ml/1 tsp sesame oil; 1 garlic clove, crushed; 5 ml/1 tsp sesame seeds; 50 g/2 oz enoki mushrooms, caps removed; 5 small prawns (shrimp), shelled; 5 clams; 3 scallops, removed from the shell; 2 oysters; 90 g/3½ oz squid; 5 spring onions (scallions), sliced into thin strips; 15 ml/1 tbsp vegetable oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

This pancake makes a great appetizer, with the silky texture of squid and scallops accompanied by the delicate crunch and piquancy of spring onions. The vegetables and seafood stud the surface of the pancake, which is Sautéed to a golden crisp while leaving the centre light and moist.

Ingredients

90 g/3½ oz squid
2 oysters
5

Asia
Korea
Snack
Starter
Pescatarian
Spicy
Spring
Street Food
Breakfast

Method

To make the batter, sift the flour into a large bowl. Add the remaining batter ingredients with 200 ml/7 fl oz/scant 1

Ingredients

Method

Photos