Korean seafood pancake

Tags

Asian, calamari, Dinner, eggs, green shallots, korean, lunch, oil, onion, pancake, Prawns, red chillies, seafood, water

Asian food has to be one of my favourites.

Mix it with seafood and you have winner.

Thanks to the team at TASTE we are showcasing their amazing Korean Seafood Pancake.

Enjoy.

Ingredients

• 150g (1 cup) plain flour
• 2 tablespoons rice flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 250ml (1 cup) water
• 1 egg, lightly whisked
• 1/2 brown onion, finely chopped
• 120ml canola oil or sunflower oil
• 8 green shallots, cut into 15-18cm lengths
• 16 large green prawns, peeled, deveined, cut into 3cm pieces
• 2 squid or calamari tubes, cut into 1 x 3cm strips
• 2 long fresh red chillies, thinly sliced diagonally, plus extra, to serve
• 2 eggs, lightly whisked, extra
• Thinly sliced green shallots, extra, to serve

Dipping sauce

• 60ml (1/4 cup) soy sauce
• 1 1/2 tablespoons rice vinegar or white vinegar
• 1 green shallot, finely chopped
• 1 teaspoon chilli powder

Method

1. Step 1

   For the dipping sauce, combine all the ingredients in a bowl. Set aside.

2. Step 2

   Combine the flours, salt and baking powder in a bowl. Add the water and egg and stir gently until the batter is smooth and well combined. Add the onion and stir to combine.

3. Step 3

   Preheat a non-stick frying pan over medium heat. Add 1 1/2 tablespoons oil and pour one-quarter of the batter into pan to make a 12cm pancake. Top with 2 green shallots (line them in rows on top of the pancake). Scatter with one-quarter of the seafood and chilli. Pour over one-quarter of the extra egg.

4. Step 4

   Cook for 3-4 minutes or until the bottom of the pancake is golden-brown and crispy. Carefully flip pancake over and cook for a further 2-3 minutes or until cooked through.

5. Step 5

   Transfer pancake to a plate lined with paper towel. Repeat with the remaining batter and ingredients to make 4 pancakes. Top with the extra shallot and chilli and serve with the dipping sauce.