Korean Seafood Pancakes

A great snack for a rainy day! It's great for drinking parties too. Goes amazingly well with Soju or Sake. Invite your friends over for a delicious treat.

Ingredients

For pancakes
Pancake mix/Flour 2 Cup (32 tbs) (Korean)
Water 1 1/2 Cup (24 tbs)
Eggs 2 Medium
Salt 1/2 Teaspoon
Squid 2 Ounce , cleaned, cut into rings
Clams 2 Ounce , cleaned
Shrimp 2 Ounce , cleaned, deveined
Green onion 12 Medium , roots cut
Chilli pepper 4 Medium , sliced diagonally (2
Vegetable oil 3/4 Cup (12 tbs)
For dipping sauce
Soy sauce 1 Tablespoon
Water 1 Tablespoon
Vinegar 1 Tablespoon
Garlic 1/4 Teaspoon , minced (Optional)
Chilli pepper 4 Medium , sliced diagonally (2

Directions

GETTING READY

1. Wash all the seafood in salted water. Drain and set aside.

2. DIPPING SAUCE: In a small bowl, mix soy sauce, water, vinegar, sliced red and green chillies and garlic if using. Set aside.

MAKING

3. In a bowl, mix pancake mix, cold water, eggs and salt till incorporated and smooth.

4. Heat a non-stick pan on low heat. Grease the pan with vegetable oil.

5. Pour cup of pancake batter into the pan. Move the pan in circular motion to spread the batter evenly.

6. Quickly lay 6 green onions on the batter alternating head and root side.

7. Top it with seafood and the red and green chilli peppers.

8. Using clean hand, gently press down the topping to get embedded into the batter.

9. Pour another cup of batter over the topping and around the edges.

10. Cook for 5 minutes or until bottom is golden brown in color.

11. Flip the pancake carefully and add a little vegetable oil around the edges.

12. Cook for another 5 to 7 minutes or until golden brown. Flip again to the original side and remove from pan.

13. Repeat this to the rest of the batter.

SERVING

14. In a serving plate, serve the pancake hot with the dipping sauce and Soju or any other drink.

TIPS

Korean pancake powder can be replaced with regular flour.

You can use just one or two kinds of seafood as desired.

If you cannot take spiciness of chilli peppers, try using red and green bell peppers.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1367Calories from Fat 822

 % Daily Value*

Total Fat 92 g141.5%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol

Sodium 2343 mg97.63%

Total Carbohydrates 103 g34.3%

Dietary Fiber 6 g24%

Sugars 22 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet