GREEN ONION AND SEAFOOD PANCAKES (HAEMUL PAJEON)

Serves: 4 as an appetizer

3 cups (750 mL) loosely packed ■ green onions, or combination of green onions and chives

1 cup plus 1 tbsp (265 mL) all-purpose flour

1 cup (250 mL) water

1 large egg

1 tsp (5 mL) fish sauce, or

1/2 tsp (2.5 mL) fine sea salt Neutral oil, such as canola or grapeseed, duck fat, or beef tallow, for pan-frying

1 pint (500 mL) fresh raw oysters, drained, or fresh raw shrimp or bay scallops (optional)

1 to 2 red or green chilies, cut into thin slices (optional) For serving: soy-vinegar dipping sauce or gochujang vinaigrette (recipes at right)

1. Wash, trim, and pat dry the green onions. Cut into 2-inch (5-cm) long pieces and then into thin matchsticks; place in a large bowl. Add the flour, water, egg, and fish sauce. Mix gently just to combine, preferably using your hands to carefully incorporate the ingredients and to not overwork the batter.

2. Heat about 1 1/2 tbsp (22.5 mL) of the oil in a heavybottomed skillet over mediumhigh heat; the oil should dance and sizzle. Scoop one-half of the batter into the very hot skillet and press down with the back of a spoon or spatula to make an even pancake. If the pancake is steaming and not sizzling, increase the heat and add another drop of oil.

3. If adding seafood and chilies, lightly dust them with flour (as they’ll adhere better to the pancake) and then stud the pancake with them. When the bottom turns golden brown, about 4 minutes, flip and press gently with the spatula. Lower or increase the heat depending on whether they are browning too quickly or not sizzling enough. Cook for another 3 to 4 minutes until crispy around the edges and golden all over.

4. Transfer to a wire cooling rack or wooden cutting board and let cool slightly. Slice with a knife or kitchen shears into wedges before serving.

5. Serve with soy-vinegar dipping sauce or gochujang vinaigrette. Reheat any leftovers in a dry skillet.