Yemeni-style Seafood Pancake

Ingredients

In this Yemeni adaptation of the Korean Haemuljeon, we substitute the traditional Korean ingredients with Yemeni flavors and spices. The pancake batter is made with chickpea flour instead of wheat flour, giving it a distinct texture and flavor. Yemeni spices like cumin, coriander, and turmeric are used to season the batter, infusing it with warm and earthy notes. The dish is also served with a tangy yogurt sauce, which adds a refreshing element to the overall flavor profile. We alse have the original recipe for Haemuljeon, so you can check it out.

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 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
• 1/2 cup (75g) white fish fillet, cut into small pieces 1/2 cup (75g) white fish fillet, cut into small pieces
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• Yogurt sauce, for serving Yogurt sauce, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 18g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the chickpea flour, cumin, coriander, turmeric, salt, and black pepper.
2. 2.
   Gradually add water to the dry ingredients, whisking until a smooth batter forms.
3. 3.
   Add the shrimp, squid, and fish to the batter, ensuring they are evenly coated.
4. 4.
   Heat vegetable oil in a non-stick frying pan over medium heat.
5. 5.
   Spoon a portion of the seafood batter onto the pan, spreading it evenly to form a pancake shape.
6. 6.
   Cook for 3-4 minutes on each side, or until golden brown and crispy.
7. 7.
   Repeat the process with the remaining batter and seafood.
8. 8.
   Serve the Yemeni-style Seafood Pancakes hot, accompanied by a tangy yogurt sauce.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
• Shrimp, squid, and fish — Use fresh seafood and ensure it is properly cleaned and deveined before adding it to the batter.

Tips & Tricks

• For added flavor, you can add chopped fresh herbs like cilantro or parsley to the batter.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of cumin, coriander, and turmeric.
• Serve the pancakes immediately after cooking to enjoy their crispy texture.

Serving advice

Yemeni-style Seafood Pancakes are best served hot. Arrange them on a platter and drizzle the tangy yogurt sauce over the top. Garnish with fresh herbs like cilantro or parsley for an extra pop of color and flavor.

Presentation advice

To enhance the presentation, stack the pancakes on a serving plate, placing a dollop of yogurt sauce between each layer. Sprinkle some paprika or cumin powder on top for an attractive finishing touch.