Korean Seafood Pancake, is a delicious and savory pancake that features fresh squid/prawns as a key ingredient. The pancake is pan-fried until golden brown and crispy on the outside while maintaining a soft and chewy texture on the inside. It is often served with a dipping sauce made from soy sauce, vinegar, a touch of sesame oil, adding a tangy and savory element to complement the richness of the pancake. This pancake can be enjoyed as a snack, appetizer, or side dish.
KOREAN SEAFOOD PANCAKE RECIPE - 11-12 pcs
ASIAN CHIVES 韭菜 - 50g
SQUID 墨鱼 - 200g
RED CHILLI 红辣椒 - 1 PC
PREPARE BATTER
ALL PURPOSE FLOUR 面粉 - 100g
POTATO STARCH 薯粉 - 30g
SALT 盐 - ½ TSP
BLACK PEPPER 黑胡椒少许 - FEW DASH
EGG 鸡蛋 - 1 PC
FISH SAUCE鱼露 - 1 TBSP
WATER 水 - 60ml
CHOPPED CARROT 萝卜切碎 - 60g
CHOPPED RED ONION 红辣椒切碎 - 50g
CHOPPED ASIAN CHIVES 韭菜切小段
SQUID墨鱼
CHOPPED RED CHILLI 红辣椒切碎 - 1 TBSP
SESAME OIL 麻油 - 1 TBSP
MIX WELL 混合均匀
HEAT WOK OVER MEDIUM HEAT 中火热锅
OIL 油 - 2 TBSP
PREPARE DIPPING SAUCE
SOY SAUCE 生抽 - 2 TBSP
WATER 水 - 1 TBSP
BROWN SUGAR 黄糖 - ½ TSP
RICE VINEGAR 米醋 - 1 TBSP
MINCED GARLIC 蒜米 - 1 CLOVE
CHOPPED CHILLI 红辣椒 - 1 TSP
CHOPPED GREEN ONION 青葱 - 1 TBSP
ROASTED SESAME SEED 芝麻 - 1 TSP
SESAME OIL 麻油 - 1 TSP