Crisp seafood and spring-onion pancakes
Two thin savory pancakes with spring onion, shrimp and squid. Dry seafood and moderate heat help the center cook while the edges become crisp.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Household amounts
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Actual cup and spoon sizes vary. Fill flour loosely and level it without pressing. Vegetable volume is after cutting, loosely filled. Amounts are approximate; the smaller g/ml amounts are the original reference. For a pack portion, use the stated label weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Small peeled raw shrimp is unavailable
- Use instead
- Cleaned raw squid
- Amount of replacement
- ½ of a 200 g packReference amount: 100 g
The texture changes. Chop small, pat dry and cook the pancake center through; shrimp must be opaque and firm and squid cooked throughout.
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Substitute available
If Small cleaned squid body is unavailable
- Use instead
- Peeled raw shrimp
- Amount of replacement
- ½ of a 200 g packReference amount: 100 g
The texture changes. Chop small, pat dry and cook the pancake center through; shrimp must be opaque and firm and squid cooked throughout.
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Essential
Keep the six spring onions for the characteristic pajeon texture. A pancake without them becomes a different seafood pancake.
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Essential
Needed for this batter or coating to hold together. Keep the listed wheat flour; nut flour or starch is not a direct same-amount swap.
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Substitute available
If Cornstarch is unavailable
- Use instead
- Potato starch
- Amount of replacement
- about 1 ½ level eating spoonsReference amount: 14 g
For sauce, dissolve in the separately listed cold water first. For pancake batter, mix directly with the flour. The texture may change slightly.
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Essential
Keep the listed cooking liquid; it controls hydration and sauce consistency. Use drinking water.
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Essential
Required for the batter or coating in this method. Keep the stated egg quantity; omitting it changes binding and moisture.
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Substitute available
If Neutral oil is unavailable
- Use instead
- Canola, sunflower or rice-bran oil
- Amount of replacement
- ¼ paper cupReference amount: 45 ml
Choose one unflavoured oil and use the amount shown. Toasted sesame oil changes the flavor and is not a neutral-oil equivalent.
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Optional
May be omitted; the result will taste less seasoned. Leave the other ingredient quantities unchanged.
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Substitute available
If Soy sauce is unavailable
- Use instead
- Regular light soy sauce or tamari
- Amount of replacement
- 1 level eating spoonReference amount: 15 ml
Saltiness varies: taste before adding more salt. Tamari also contains soy; check the label for wheat if relevant.
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Substitute available
If Rice vinegar is unavailable
- Use instead
- Plain apple-cider vinegar
- Amount of replacement
- 1 level eating spoonReference amount: 15 ml
It adds a fruitier aroma. Use plain vinegar, not sweetened or seasoned sushi vinegar.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Thaw frozen seafood in the refrigerator. Pat shrimp and squid dry, cut into small pieces, and cut the 6 spring onions into 5 cm lengths. Extra surface water makes a soggy pancake.
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Step 2
Mix 1 paper cup flour, 2 eating spoons starch and the pinch of salt. Add ¾ paper cup cold water and the egg; whisk just until no dry pockets remain. The batter should pour, not run like water.
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Step 3
Gently fold all seafood and spring onions into the batter. Divide mentally into two equal portions so both pancakes get seafood. Do not leave the raw seafood mixture at room temperature while doing other work.
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Step 4
Heat a 20 cm nonstick skillet over medium heat with 1½ eating spoons oil. Spread half the batter into a thin even circle. Cook for 3–4 minutes until edges set and the bottom is golden.
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Step 5
Slide a wide spatula underneath and turn carefully. Cook the second side for 3–4 minutes, reducing heat if it browns too fast. The center must be set; shrimp should be opaque and firm, squid cooked through.
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Step 6
Use the remaining 1½ spoons oil and batter for the second pancake. Mix 1 spoon soy sauce with 1 spoon vinegar for the dip. Rest pancakes briefly on a rack, cut into wedges and serve; do not stack while steaming hot.
Finished dish
Makes two thin pancakes, about 20 cm across. Contains wheat, egg, soy and seafood (shrimp and squid). Use thawed, well-dried seafood and cook the center through; a browned crust alone does not mean the seafood is cooked. Keep the dipping sauce separate.