Seafood Pancake
Ingredients
- 300 gWheat flour (sifted)
- 100 gRice flour (for crispiness)
- 500 mldashi stock (very cold)
- 2 pcEgg (beaten)
- 200 gScallion or chives (whole, trimmed to pan size)
- 200 gShrimp (peeled and halved)
- 200 gLoligo vulgaris (cleaned and cut into thin strips)
- 2 pcThai chili (thinly sliced)
- 8 tbspPeanut oil (for frying)
- 6 tbspKorean soy sauce (for the sauce)
- 2 tbspRice vinegar (for the sauce)
- 2 tspSesame oil (for the sauce)
- 2 tspWhite sugar (for the sauce)
- 2 tspgochugaru (Korean chili flakes)
- 2 tspsesame seeds (toasted)
- 200 gRoasted soybean powder (Kong-garu)
Method
A golden, crispy pancake where whole scallions intertwine with seared squid and shrimp. The exterior snaps under the bite while the center remains tender, infused with seafood juices and the aroma of toasted onions.
- 1
In a mixing bowl, combine the wheat flour, rice flour, buchim-garu, and the egg. Gradually pour in the cold dashi broth while whisking. The batter should be smooth and coat the spoon like a thick pancake batter.
- 2
Cut the scallions to the size of your pan. Slice the squid into thin strips and the shrimp in half lengthwise. Seed and mince the Thai chili.
- 3
Heat the peanut oil in a non-stick pan until very hot. Arrange the scallions parallel to each other to form a tight mat. Let sizzle for 30 seconds.
- 4
Pour the batter evenly over the scallions. Distribute the seafood and chili on top. Press down lightly with a spatula. When the edges are dry and golden, flip with a quick motion. The side should be deep brown and crispy.
- 5
Mix the soy sauce, rice vinegar, sesame oil, sugar, gochugaru, and sesame seeds in a bowl. The balance should be salty, acidic, and slightly spicy.
Frequently asked questions
How do you get this dish right?
- Use ice-cold water or broth to create a thermal shock that will make the batter ultra-crispy.
- Don't skimp on the oil: it's what fries the surface and gives that inimitable crunch.
- Press down firmly with the spatula during cooking so the seafood embeds into the batter.
How long does this dish keep?
Eat immediately to preserve the crunch. Does not reheat well.
