Seafood Pajeon Korean Pancake

  • DifficultyEasy

For the dipping sauce

2 spring onions, finely diced
4 tablespoons soy sauce
1½ tablespoons rice vinegar
1 tablespoon roasted sesame oil
1 tablespoon crushed roasted sesame seeds
1 tablespoon Korean chilli flakes (gochugaru)

For the batter

300ml cold water
100g rice flour
55g self-raising flour
2 tablespoons Korean soybean paste (doengjang)
10 grinds black pepper
3 large pinches sea salt
10 jumbo tiger prawns, shelled, deveined and butterflied, dried well on paper towels
5 spring onions, julienned
4 large diver scallops, corals removed, thinly sliced, dried well on paper towels
2 red chillies, cut into long thin strips with seeds
1 green chilli, cut into long thin strips with seeds
2 large cloves garlic, grated
5-6 tablespoons vegetable oil for frying

1. For the dipping sauce: In a small bowl, mix together the ingredients for the dipping sauce and set aside.

2. For the batter: In a large bowl, gently whisk together the first six ingredients until smooth. Add the remaining ingredients, and mix to coat well and evenly.

3. Heat the 3 tablespoons vegetable oil in a large non-stick frying pan over medium-high heat.

4. Once hot, spoon in one-third of the batter and spread out evenly to make a rectangular pancake measuring about 6x7 inches/15x18 centimeters.

5. Fry until golden brown and crispy on the bottom, 3 to 4 minutes. Flip over carefully and cook until the other side is golden, another 3 to 4 minutes. Drain on paper towels.

6. Working in batches, make two more pancakes, drizzling in more oil as necessary, about 2-3 tablespoons per pancake and adjusting the heat down as needed.

7. Cut the pancakes into pieces of desired size and transfer to a serving plate.

8. Serve immediately with the dipping sauce.

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