Korean Seafood Pancake

Korean Seafood Pancake
Summary Not available
Total time : 30 mins
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Korean Seafood Pancake

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Korean
Keyword: 10-30 min, Seafood
Person: 2
Calories: 545kcal

Materials

  • 1/4 cup soy sauce
  • 1/2 rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 cup mix
  • 1/2 cup mix
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup water
  • 1 large eggs beaten
  • 1/2 bunch scallions thinly sliced
  • 1/4 cup with juices
  • 1/4 cup with juices
  • 1/4 cup medium shrimp cut into 1/2-inch pieces
  • 1/4 squids
  • 4 teaspoons sesame oil

Instructions

  • Make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, and sugar
  • Make the pancake: In a large bowl, whisk together pancake mix, frying mix, and salt
  • Whisk in 1/2 cup water and egg
  • Fold in scallions, oysters, clams, shrimp, and squid
  • Heat sesame oil in a 10-inch skillet over moderately high heat
  • Quickly add batter to pan and spread to edges with a rubber spatula while shaking pan
  • Cook until bottom is browned, about 5 minutes, shaking pan occasionally to keep it from sticking
  • Flip and cook until batter is set and bottom is browned, 4 to 5 minutes
  • Transfer to a serving plate
  • Using scissors, cut pancake into 4 or 8 wedges and serve with the dipping sauce

Notes

No extra notes

Nutrition

Calories: 545kcal | Carbohydrates: 85g | Protein: 16g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 3585mg | Potassium: 898mg | Fiber: 18g | Sugar: 11g | Vitamin A: 458IU | Vitamin C: 29mg | Calcium: 853mg | Iron: 25mg

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