Korean seafood pancake
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