Seafood Chijimi
Ingredients
- 150 gWheat flour (sifted)
- 50 gCorn starch
- 1 pcEgg (beaten)
- 200 mlMineral water (ice-cold)
- 6 pcSpring onion, sauté/poêlé sans matière grasse (in segments)
- 150 gShrimp (peeled and halved)
- 100 gLoligo vulgaris (in thin strips)
- 1 pcHot chili pepper (sliced)
- 3 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tspSesame oil
- 1 tspWhite sugar
- 1 tspgochugaru
- 4 tbspSunflower oil
- 100 gKorean Garlic Chives (Buchu) (cut into 5 cm lengths)
Method
A golden pancake, crispy on the edges and soft at the center. The seared shrimp and spicy chili wake up the palate with a deep sea flavor.
- 1
Cut the green onions and Korean chives into 5 cm lengths. Thinly slice the chili. Cut the squid into thin strips and the shrimp in half lengthwise. The garnish must be dry to avoid making the batter soggy.
- 2
In a mixing bowl, combine the wheat flour, cornstarch, and a pinch of salt. Stir in the egg and ice-cold mineral water. Whisk until you get a thick pancake batter consistency, without overworking the gluten to keep it crispy.
- 3
Dip the vegetables (onions, chives, chili) and seafood into the batter. Mix gently so that each piece is well coated. The batter should only serve as a binder; it should not drown the ingredients.
- 4
Heat the sunflower oil in a large skillet. Pour in the mixture and spread evenly. When the edges color and become brittle, flip the pancake. Press with a spatula to ensure perfect contact with the bottom of the pan.
- 5
Mix the soy sauce, rice vinegar, white sugar, sesame oil, and gochugaru. The balance should be salty, acidic, and slightly spicy to cut through the richness of the fried pancake.
Frequently asked questions
How do you get this dish right?
- The water must be ice-cold to create a thermal shock with the hot oil; that's the secret to crispiness.
- Don't overmix the batter; small lumps are fine and contribute to the texture.
How long does this dish keep?
Consume immediately for maximum crispiness. Can be reheated in a dry skillet to restore crunch.
