I love seafood pancake. Although I can’t possibly make up any connection between me and this dish, this is one great dish that is easy to make and tasty at the same time. It’s also a great dish to improvise. Now let’s take a look at how to make this dish! I had my very first Korean Seafood pancake here in US, and I love it ever since! It’s crispy outside and tenderly chewy inside. Now let’s see how to make this great dish!
Pancake ingredient
- 1 cup of flour
- ½ tsp of salt
- 1 cup of water
- 1 egg
- ½ tsp of ground pepper
Filling ingredient
- 1 bundle of green onions (about 4)
- 1 bundle of chive (the same amount as green onion)
- ⅓ cup of shredded carrot
- 1½ cup of seafood of your choice
Like many of you know, the ratio of flour with other powder will greatly affect the texture, yet you still see millions of different recipes for seafood pancake. The reason I settle down with my mix for two simple reason: first, I prefer easier mix than a mix with more than 5 or 6 ingredients. Second, I prefer it to be a bit more crunchy. If you prefer your seafood pancake to be a bit more chewy, simply substitute 1 tbsp of flour with cornstarch or sweet potato powder. Mix the dry ingredient with water and egg, mix evenly.
Dry your ingredients as much as possible so your pancake mix won’t be too watery. Prepare green onions and chive by cutting them in 2 inch chunks. Shred carrot in strips. Prepare a cup and half of seafood of your choice. You can pick whatever you want, but on the safe side, try shrimp, squid and clams first.
Generously add ⅓ cup of oil so the pancake will crisp up nicely. Heat up the pan to about 250C before adding the pancake mix. Fry both side at medium to high heat until golden brown on both sides. Pro Tip: finish one side first before flipping to the other side to achieve the best result.
Here is how I flip the pancake without breaking it apart
Now it’s ready! You can sprinkle some white sesame on top for decoration!
- 1 cup of flour
- ½ tsp of salt
- 1 cup of water
- 1 egg
- ½ tsp of ground pepper
- 1 bundle of green onions (about 4)
- 1 bundle of chive (the same amount as green onion)
- ⅓ cup of shredded carrot
- 1½ cup of seafood of your choice
- Mix dry ingredients first with water
- Add egg, mix evenly to be the pancake mix
- Process filling ingredient, dry the seafood with paper towel before adding in
- Mix filling into the pancake mix
- Pan fry with ⅓ cup of oil on medium to high heat, on both side until golden brown. Roughly 3 to 4 min. Monitor carefully!
- Ready to serve