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Seafood Pancake

Light and fluffy, this savoury pancake essentuates fresh flavours of the seafood variety. Using ready pancake mix ensures that every pancake is consistent and easy to make. A versatile dish that allows any ingredients to be incorporated and it will still be just as good served with a mouth watering dip.

INGREDIENTS

SEAFOOD PANCAKE

120g Korean Pancake Flour
100ml Ice Cold Water
1 Egg (Beaten)
40g Prawns (Chopped)
40g Clams
40g Squid (Chopped)
10g Spring Onions (Chopped)
2 Green Chilli Pepper
1tsp Korean Chilli Flakes
2tbsp Canola Oil
To Taste Salt

DIPPING SAUCE

2tbsp Soy Sauce
2tbsp Apple Cider Vinegar
1tsp Sesame Oil
1 Clove Garlic (Minced)
1/2tsp Korean Red Chilli Flakes

COOKING METHOD

Mix pancake flour and water well together until there are no more lumps.
Heat oil in a large non stick pan over medium heat.
Add spring onions into the pan and spread evenly. Pour ¾ of batter over the spring onions.
Place seafood evenly then sprinkle green chili and red chilli flakes. Pour rest of batter.
Cook for 4 to 5 minutes.
Pour egg on top of pancake, and cook another 2 to 3 minutes
When pancake is ¾ way cooked and bottom is crispy and golden brown. Flip it.
Cook on other side for 2minutes until pancake is fully cooked.
Cut pancake into desired size and serve with dipping sauce.