韓式海鮮煎餅Korean Seafood and Spring Onion Pancake (Haemul Pajeon)

Prep 20 min·Cook 20 min

1. 1You're here
   Step 1.

   Mix the soy, vinegar, water, sugar, gochugaru and sesame seeds for the dipping sauce.

   2 tbsp Light soy sauce1 tbsp Rice vinegar1 tbsp Water½ tsp Sugar½ tsp Gochugaru (Korean chilli flakes)½ tsp Toasted sesame seeds

2. 2
   Step 2.

   Trim the spring onions and cut them to the width of your frying pan; halve the thick white ends lengthwise.

   10 stalks Spring onions (2 bunches)

   Knife work
3. 3
   Step 3.

   Whisk the flour, rice flour, cornflour, salt and ice-cold water into a thin, runny batter. Beat the egg separately.

   100 g Plain flour30 g Rice flour20 g Cornflour½ tsp Salt200 ml Ice-cold water1 Egg

   Batter / coating

   Wok-chan's tip鑊仔貼士

   Don't overmix and keep it cold: that's what makes the pancake crisp rather than chewy.
4. 4
   Step 4.

   Heat 2 tbsp oil in a 24–26 cm frying pan over medium-high heat. Lay in half the spring onions side by side and pour over just enough batter to bind them.

   5 tbsp Cooking oil10 stalks Spring onions (2 bunches)100 g Plain flour

5. 5
   Step 5.

   Scatter over half the prawns, squid and chilli, drizzle with a little more batter and half the beaten egg.

   150 g Raw king prawns, peeled and roughly chopped150 g Squid, cut into thin rings1 Red chilli, sliced1 Egg

6. 6
   Step 6.

   Cook for 4–5 minutes until the edges are crisp and the underside is golden.

   10 stalks Spring onions (2 bunches)

   5 minPan-fry
7. 7
   Step 7.

   Flip the pancake, pour another tablespoon of oil around the edge and press it down with a spatula. Cook for 4 minutes until the seafood is cooked, then flip back for 1 minute to re-crisp.

   5 tbsp Cooking oil150 g Raw king prawns, peeled and roughly chopped150 g Squid, cut into thin rings

   4 minPan-fry

   Wok-chan's tip鑊仔貼士

   Slide it onto a plate, put the pan on top and invert if you're nervous about flipping.
8. 8
   Step 8.

   Make a second pancake the same way. Cut into squares and serve hot with the dipping sauce.

   2 tbsp Light soy sauce