Active Time
N/A
Total Time
1 HR 45 MIN
Yield
Serves : Makes four 8-inch pancakes

Chef Deuki Hong, of Manhattan’s Kang Ho Dong Baekjeong, loves this all-purpose dipping sauce, flavored with soy sauce and sesame oil. He spoons it on tofu and serves it with dumplings as well as this seafood-studded pancake pa jun. Slideshow: More Asian Pancakes

How to Make It

Step 1    Make the pancakes

In a large bowl, whisk the flour, cornstarch, water, fish stock, egg yolk and salt until smooth. Stir in the seafood, scallions and onion. Cover and refrigerate for 15 minutes.

Step 2    Make the dipping sauce

Combine all of the ingredients except the canola oil in a bowl.

Step 3    

In a 10-inch cast-iron skillet, heat 1/4 cup of the oil. Add one-fourth of the batter and spread in an even layer. Cook over moderate heat until deep golden on 
the bottom, 8 minutes. Flip the pancake, drizzle 1 tablespoon of oil around the edge and cook over moderately low heat until crisp, 8 to 10 minutes. Repeat with the remaining oil and batter. Serve hot, with the dipping sauce.

Suggested Pairing

Crisp Muscadet.

You May Like