Seafood & spring onion pancake

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

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
Breakfast
Street Food

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