Korean Seafood Pancake
Summary Not available
- 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 egg (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 squid rings
- 4 teaspoons sesame oil
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
No extra notes