Seafood & spring onion pancake

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

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