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

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
Breakfast
Spring
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

Photos

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Ingredients

Method

Photos

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