3.8 23

Korean Seafood Pancakes

slideshow Amazing Seafood Recipes

  • Servings: 4

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 3/4 cups water
  • 1/4 cup vegetable oil
  • 4 large scallions, halved crosswise and cut into very thin strips
  • 1 large red bell pepper, cut into thin strips
  • 1 large jalapeño—halved, seeded and thinly sliced
  • 1/2 pound medium shrimp—shelled, deveined and halved lengthwise
  • 1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles cut in half
  • Soy Dipping Sauce


  1. In a large bowl, sift together the flour, cornstarch and salt. Whisk the egg with the water, then whisk into the flour mixture until smooth.
  2. In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add one quarter each of the scallions, red pepper and jalapeño and cook over high heat until barely softened, about 1 minute. Add one quarter each of the shrimp and squid, scattering them evenly in the pan. Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients. Cut them into quarters, or serve whole, with Soy Dipping Sauce.
Contributed By Published October 1999

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


500242 2013-12-06 Marcia Kiesel dinner-party|asian|korean|appetizers-starters|4|fast|weeknight-dinner october-1999,seafood pancakes,Korean food,Marcia Kiesel,shrimp recipe,squid recipe,side dish recipes,korean-seafood-pancakes 500242