This savory pancake is very filling and so easy to make, a little batter, some scallions, a mix of your choice of sseafood, a little dipping sauce, and you have a full meal. Serve with a little miso soup or kimchi.
Makes 4 pancakes.
Ingredients:
- 2 cups all-purpose flour
- 2 cups water
- 2 eggs
- 1 bunch scallions
3 cups mixed seaafood of your choice (fresh!) - such as oyster, shirmp, clams, octopus, squide.
Dipping Sauce:
- A quarter cup soy sauce
- A half tbsp rice vinegar
- 1 stalk scallion, minced
- 1 clove garlic, minced
- A half tsp Korean dried hot chilli pepper flakes (optional)
- A half tsp sugar
- 1 tsp sesame oil
Mix the ingredients for the dipping sauce and set aside. In a large bowl, mix the flower and water together, then bit in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood.
Hit a grilled, skilled, or frying oan over medium high heat and add a thin layer of oil to the bottem. PPour about 3/4 cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes. Transfer to a serving plate.
Repeat with the rest of the batter.
Cup all pancake into 8 piece wedge and serve with the dipping sauce.
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