Korean Seafood Scallion Pancakes
Thin, deeply crisp Korean-style seafood pancakes packed with tender shrimp, squid, and scallions, served with a simple soy dipping sauce.
Prep: 20 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 cup all-purpose flour
- 1 cup cold water
- 1 large egg
- 8 ounces shrimp
- 8 ounces squid
- 6 ounces scallions
- 0.75 teaspoon kosher salt
- 4 tablespoons neutral oil
- 0.25 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Cooking instructions
- Pat the shrimp and squid dry. Peel and devein the shrimp, then cut it into bite-size pieces. Slice the squid into thin rings or strips. Trim the scallions and cut them into 2-inch pieces. (about 10 min)
- Whisk the flour, cold water, egg, and salt in a bowl just until smooth; do not overmix. Fold in the shrimp, squid, and scallions until evenly coated. (about 3 min)
- Whisk the soy sauce, rice vinegar, and sesame oil in a small bowl for dipping. (about 2 min)
- Heat 1 tablespoon of oil in a 10-inch nonstick skillet over medium-high heat. Add one-quarter of the batter and spread it into a thin, even pancake about 6 inches wide. (about 1 min) — Medium-high heat
- Cook until the bottom is deeply golden and crisp and the edges look set, about 3 to 4 minutes. Carefully flip, add another teaspoon of oil around the edge, and cook until the second side is deeply crisp and the seafood reaches 145°F (63°C), about 3 minutes more. Repeat with the remaining batter and oil to make 4 pancakes. (about 18 min) — Medium-high heat
- Cut the pancakes into wedges and serve immediately with the soy dipping sauce. (about 1 min)