Korean pancake with spring onions and seafood
4 persons
Medium
15 minutes
Korea
Ingredients
Based on 4 persons
- 270g Korean pancake mix
- 500ml water
- 10 spring onions
- 2 lombok (red peppers)
- 200g seafood mix
- 10 pieces of peeled shrimp
- pinch of salt and pepper
Sauce mix:
- 2 tbsp Korean light soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp Korean sesame oil
- 1 tsp sugar
- 1 spring onion
- 1 lombok (red peppers)
- 1 tsp roasted white sesame seeds
- Defrost the seafood mix and shrimp. Pat it dry and mix in a pinch of salt and pepper.
- Wash the spring onions and pat dry. Cut the spring onions the same length as your frying pan. Cut the red pepper into diagonal rings and set aside.
- Sift the flour into a mixing bowl and gradually add water. Mix it into a thin batter.
- Heat 2 tablespoons of oil in a pan.
- Mix the spring onions into the batter and then spread the spring onions over the entire frying pan.
- In a separate bowl, mix the seafood mix and shrimp with 3 tablespoons of the batter. Spread it on top of the spring onions and pour a thin layer of batter over it. Place the red pepper on top of the batter. Fry the pancake over medium heat for about 6 minutes or until the bottom is golden brown. Carefully turn the pancake over and fry for about 4 minutes until the bottom is golden brown.
- Sauce mix
Cut the spring onions and red pepper into thin rings. Then mix all the ingredients for the sauce mix in a bowl.