Haemul Pajeon Seafood Pancake

Korean · 30 min · Shrimp · pescatarian, dairy-free

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Ingredients

• 1/2 lb squid, cleaned and sliced
• 1/2 lb small shrimp, chopped
• 1 cup all-purpose flour
• 1 egg
• 8 stalks green onions, whole
• 3/4 cup cold water
• 4 tbsp neutral oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar

Method

1. Whisk flour, egg, and cold water into a thin, lump-free batter.
2. Lay green onions in a bed in a hot oiled skillet over medium-high heat.
3. Pour batter over the onions, then scatter the squid and shrimp on top.
4. Cook 5 minutes until the underside is golden and crisp.
5. Flip carefully and cook 4 minutes, pressing lightly so the center sets.
6. Cut into wedges and serve with a soy-vinegar dipping sauce.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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