© Anna Williams
Korean Seafood Pancakes
- TOTAL TIME: 45 MIN
- SERVINGS: 4 first-course servings
These crispy seafood pancakes get a spicy tang from the kimchi that’s mixed into the batter. To add more heat to the dish, thinly slice a hot chile pepper and add it to the dipping sauce.
- 3/4 cup all-purpose flour
- 1/4 cup rice flour
- 1 large egg, beaten
- 3/4 cup plus 2 tablespoons seltzer or sparkling water
- 1/2 teaspoon toasted sesame oil
- 1/2 cup kimchi—drained, pressed dry and chopped
- 4 ounces medium shrimp—shelled, deveined and split horizontally
- 4 ounces baby squid, bodies cut into 1/4-inch rings, tentacles halved
- 4 large scallions, thinly sliced
- Vegetable oil, for frying
- 1/4 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- In a large bowl, whisk the all-purpose flour and the rice flour with the egg, seltzer, toasted sesame oil and 3/4 teaspoon of salt. Add the kimchi, shrimp, squid and scallions to the batter.
- In 2 medium nonstick skillets, heat 1/4 inch of vegetable oil. Spoon 2 mounds of the batter into each skillet and gently spread them into 4- to 5-inch rounds; be sure to evenly distribute the seafood in the pancakes. Cook over moderately high heat until the pancakes are golden and crisp on the bottom, 4 to 5 minutes. Carefully flip and cook over moderate heat until the pancakes are golden and crisp and the batter is cooked through, about 3 minutes longer. Using a slotted spatula, transfer the pancakes to a paper towel-lined plate to drain.
- In a small bowl, combine the soy sauce and rice vinegar. Cut the seafood pancakes into wedges and serve them with the dipping sauce.
Crisp California Chardonnay.