Crispy Korean Seafood Pancake

Cook Time 45 minutes

Servings 4

Ingredients

Seafood Pancake

1 bunch spring onion, cut into  4cm lengths

120g plain flour

2 tbsp cornstarch

1 cup soda water, chilled

1 tsp fish sauce

Vegetable oil, to cook

1½ cups mixed seafood (squid, prawn and mussels)

2 eggs, lightly beaten

Dipping Sauce

2 tbsp light soy sauce

1 tbsp rice vinegar

1 tbsp water

2 tbsp finely chopped onion

1 tsp minced garlic

1 tsp gochugaru (Korean chilli flakes)

Method

To make the pancake mix, add flour and cornstarch to a mixing bowl and whisk in the soda water and fish sauce until well combined. Add in the spring onions and mix well.

Heat 2 tbsp of oil in a frying pan about 12 inch in size over medium heat. Spoon in 1/2 of the mix and spread until thin. Let cook for 1-2 minutes until the edges are just set then sprinkle over half of the seafood mix.

Drizzle over half of the beaten egg and using a spatula, spread the beaten egg evenly across the pancake. Continue to cook for a further 1-2 minutes until the bottom is crisp and golden brown then carefully flip the pancake with your spatula and cook for a further 1-2 minutes until the other side is golden brown.

Transfer to a chopping board and repeat with the remaining pancake. Cut into 3-4 cm wide pieces and serve with dipping sauce (below).

To make dipping sauce, place all ingredients for the dipping sauce into a small bowl and mix until well combined.