Recipe

Korean Seafood Pancakes Recipe

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Ingredients

1/4 c vegetable oil
1/2 c cornstarch
1 3/4 c water
4 large scallions, halved crosswise & cut into very thin strips
1 large jalapeño--halved, seeded & thinly sliced
Soy Dipping Sauce
1 large egg
1/2 lb cleaned squid, bodies cut into 1/2-inch rings, large tentacles cut in half
1 large red bell pepper, cut into thin strips
1/2 lb medium shrimp--shelled, deveined & halved lengthwise
1 c all-purpose flour
1/2 tsp salt

Directions

Step #1 In a large bowl, sift together the flour, cornstarch & salt.
Step #2 Whisk the egg with the water, then whisk into the flour mixture until smooth.
Step #3 In an 8-inch nonstick skillet, heat 1 tbsp of the oil until shimmering.
Step #4 Add one quarter each of the scallions, red pepper & jalapeño & cook over high heat until barely softened, about 1 min.
Step #5 Add one quarter each of the shrimp & squid, scattering them evenly in the pan.
Step #6 Pour in 1/3 c of the batter, tilting the pan to spread it.
Step #7 Cook over high heat until the bottom is crisp & browned, about 3 mins.
Step #8 Using a spatula, carefully flip the pancake & cook on the other side until set, about 20 seconds.
Step #9 Slide the pancake onto a plate & make 3 more pancakes with the remaining ingredients.
Step #10 Cut them into quarters, or serve whole, with Soy Dipping Sauce.
Enjoy the Korean Seafood Pancakes recipe