Seafood Pajeon Korean Pancake
- For the dipping sauce
- 2 spring onions, finely diced
- 4 tablespoons soy sauce
- 1½ tablespoons rice vinegar
- 1 tablespoon roasted sesame oil
- 1 tablespoon crushed roasted sesame seeds
- 1 tablespoon Korean chilli flakes (gochugaru)
- For the batter
- 300ml cold water
- 100g rice flour
- 55g self-raising flour
- 2 tablespoons Korean soybean paste (doengjang)
- 10 grinds black pepper
- 3 large pinches sea salt
- 10 jumbo tiger prawns, shelled, deveined and butterflied, dried well on paper towels
- 5 spring onions, julienned
- 4 large diver scallops, corals removed, thinly sliced, dried well on paper towels
- 2 red chillies, cut into long thin strips with seeds
- 1 green chilli, cut into long thin strips with seeds
- 2 large cloves garlic, grated
- 5-6 tablespoons vegetable oil for frying
1. For the dipping sauce: In a small bowl, mix together the ingredients for the dipping sauce and set aside.
2. For the batter: In a large bowl, gently whisk together the first six ingredients until smooth. Add the remaining ingredients, and mix to coat well and evenly.
3. Heat the 3 tablespoons vegetable oil in a large non-stick frying pan over medium-high heat.
4. Once hot, spoon in one-third of the batter and spread out evenly to make a rectangular pancake measuring about 6x7 inches/15x18 centimeters.
5. Fry until golden brown and crispy on the bottom, 3 to 4 minutes. Flip over carefully and cook until the other side is golden, another 3 to 4 minutes. Drain on paper towels.
6. Working in batches, make two more pancakes, drizzling in more oil as necessary, about 2-3 tablespoons per pancake and adjusting the heat down as needed.
7. Cut the pancakes into pieces of desired size and transfer to a serving plate.
8. Serve immediately with the dipping sauce.