Korean seafood pan­cake

NewsMail - - LIFE -

HAEMUL pa­jeon or Korean seafood pan­cake makes a de­lec­ta­ble side for an Asian ban­quet at home.

SERVES: 6 Ingredients

150g (1 cup) plain flour

2 tbsp rice flour

1⁄2 tsp salt

1⁄2 tsp 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


60ml (1⁄4 cup) soy sauce

1 1⁄2 tbsp rice vine­gar or white vine­gar

1 green shal­lot, finely chopped 1 tsp chilli pow­der


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

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.

Pre­heat a non-stick fry­ing pan over medium heat.

Add 1 1⁄2 ta­ble­spoons of oil and pour one-quar­ter of the bat­ter into the 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.

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.

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.

Recipe by Heather Jeong Photo by Jeremy Si­mons

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