Savory Korean Pancakes with Scallions and Seafood

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) water 1 cup (240ml) water
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 4 scallions, thinly sliced 4 scallions, thinly sliced
• 1/2 cup (75g) shrimp, peeled and deveined 1/2 cup (75g) shrimp, peeled and deveined
• 1/2 cup (75g) squid, cleaned and sliced 1/2 cup (75g) squid, cleaned and sliced
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, water, eggs, salt, and black pepper. Whisk until smooth and well combined.
2. 2.
   Add the sliced scallions, shrimp, and squid to the batter. Mix gently to ensure the seafood and scallions are evenly distributed.
3. 3.
   Heat a non-stick skillet or frying pan over medium heat. Add enough vegetable oil to coat the bottom of the pan.
4. 4.
   Pour a ladleful of the batter onto the pan, spreading it evenly to form a round pancake.
5. 5.
   Cook the pancake for 2-3 minutes, or until the bottom is golden brown and crispy.
6. 6.
   Flip the pancake using a spatula and cook for an additional 2-3 minutes, or until the other side is golden brown and crispy.
7. 7.
   Transfer the cooked pancake to a plate lined with paper towels to absorb any excess oil. Repeat the process with the remaining batter.
8. 8.
   Cut the pancakes into wedges and serve hot with a dipping sauce made from soy sauce, vinegar, and sesame oil.

Treat your ingredients with care...

• Shrimp — Make sure to peel and devein the shrimp before using. If using frozen shrimp, thaw them completely and pat dry with paper towels to remove excess moisture.
• Squid — Clean the squid thoroughly by removing the innards, beak, and skin. Rinse under cold water and pat dry before slicing.

Tips & Tricks

• For extra crispiness, make sure the skillet or frying pan is adequately heated before pouring the batter.
• Feel free to customize the pancake by adding other vegetables such as carrots or zucchini.
• Serve the pancakes immediately after cooking to enjoy them at their best texture and flavor.
• Adjust the amount of salt and black pepper according to your taste preferences.
• If you prefer a spicier version, add a small amount of gochugaru (Korean red pepper flakes) to the batter.

Serving advice

Serve the Scallion Seafood Pancakes hot as an appetizer or main dish. Cut them into wedges and arrange them on a platter. Garnish with additional sliced scallions and serve with the dipping sauce on the side.

Presentation advice

To enhance the presentation, sprinkle some toasted sesame seeds and finely chopped fresh cilantro over the pancakes. The vibrant green color of the scallions and the golden brown crust of the pancakes will create an appealing visual contrast.