Seafood Chijimi

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 436
• Protein: 18 g
• Carbs: 46 g
• Fat: 19 g

Ingredients

• 150 g Wheat flour ( sifted )
• 50 g Corn starch
• 1 piece Egg ( beaten )
• 200 ml Mineral water ( ice-cold )
• 6 piece Spring onion, sauté/poêlé sans matière grasse ( in segments )
• 150 g Shrimp ( peeled and halved )
• 100 g Loligo vulgaris ( in thin strips )
• 1 piece Hot chili pepper optional ( sliced )
• 3 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 1 tsp White sugar
• 1 tsp gochugaru
• 4 tbsp Sunflower oil
• 100 g Korean Garlic Chives (Buchu) ( cut into 5 cm lengths )

Instructions

1. Garnish preparation

   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. Making the batter

   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. Binding and seasoning

   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. Pan frying

   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. Dipping sauce

   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.

Chef's tips

• 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.

Storage

Consume immediately for maximum crispiness. Can be reheated in a dry skillet to restore crunch.