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Korean Seafood Pancakes

  • SERVINGS: 4
  • FAST
  1. 1 cup all-purpose flour
  2. 1/2 cup cornstarch
  3. 1/2 teaspoon salt
  4. 1 large egg
  5. 1 3/4 cups water
  6. 1/4 cup vegetable oil
  7. 4 large scallions, halved crosswise and cut into very thin strips
  8. 1 large red bell pepper, cut into thin strips
  9. 1 large jalapeño—halved, seeded and thinly sliced
  10. 1/2 pound medium shrimp—shelled, deveined and halved lengthwise
  11. 1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles cut in half
  12. 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.
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