Seafood Pancake
Part omelette, part pancake: this is a Korean classic, packed with seafood and spring onions.
Ingredients
Filling Preparation:
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Assortment of Seafood (Squid, Prawns, Cut To Uniform Size: The Size of a Medium Prawn Etc.) 1.0 kg
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Whole Spring Onions 1.0 kg
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Red Chilli Pepper, Diced 5.0 pc
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Green chilli pepper, diced 5.0 pc
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Sesame oil 30.0 ml
Pancake Batter Preparation:
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Korean Pancake Mix 1.2 kg
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Eggs 5.0 pc
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Garlic, finely diced 20.0 g
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Ginger, finely diced 15.0 g
Preparation
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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.
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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.
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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.
