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Seafood Pancake
Part omelette, part pancake: this is a Korean classic, packed with seafood and spring onions.
Ingredients
Seafood Pancake
−
+
E£0.0
Filling Preparation:
Assortment of Seafood (Squid, Prawns, Cut To Uniform Size: The Size of a Medium Prawn Etc.)
/kg
1.0 kg
0%
Whole spring onions
/kg
1.0 kg
0%
Red chilli pepper, diced
/g
5.0 g
0%
Green chilli pepper, diced
/g
5.0 g
0%
Sesame oil
/g
30.0 g
0%
Pancake Batter Preparation:
Korean Pancake Mix
/kg
1.2 kg
0%
Egg
/pc
5.0 pc
0%
Garlic, finely diced
/g
20.0 g
0%
Ginger, finely diced
/g
15.0 g
0%
/
Filling Preparation:
-
Assortment of Seafood (Squid, Prawns, Cut To Uniform Size: The Size of a Medium Prawn Etc.) 1.0 kg
-
Whole spring onions 1.0 kg
-
Red chilli pepper, diced 5.0 g
-
Green chilli pepper, diced 5.0 g
-
Sesame oil 30.0 g
Pancake Batter Preparation:
-
Korean Pancake Mix 1.2 kg
-
Egg 5.0 pc
-
Garlic, finely diced 20.0 g
-
Ginger, finely diced 15.0 g
Preparation
-
Filling Preparation:
- Prepare the seafood, spring onions, and optional peppers, draining the excess water. (Wet ingredients will make the pajeon soggy) Mix the seafood with the sesame oil.
-
Pancake Batter Preparation:
- In a large bowl, mix the pancake mix with 900ml of icy cold water and the egg. Add a little more water until the batter is slightly thick but still runny. (For crispy pajeon, the batter should be relatively thin). Mix in 2/3 of the seafood.
-
Finish The Dish:
- Heat 2 to 3 tablespoons of vegetable oil in a non-stick pan over medium heat. Ladle ½ of the mixture into the pan and spread it evenly into a thin-round shape.
- Arrange the spring onions in lines on top of the batter and add ½ of the remaining seafood and a few slices of the optional peppers.
- Cook until the bottom is golden brown, approx. 3-4 minutes and turn it over, adding more oil, approx. 2-3 tablespoons.
- Turn up the heat briefly to medium high to crisp up the pancakes.
- Press it down with a spatula, and cook for another 3-4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with a dipping sauce.
- This dish is best prepared a ’la minute.
