SEAFOOD PANCAKE RECIPES

Name: Seafood Pancake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1/2 cup soy sauce; 1/2 cup all-purpose flour; 1/4 cup water (or to taste); 1/2 cup potato starch; 4 scallions, thinly sliced; 1/4 teaspoon baking powder; 1 1/2 tablespoons white sugar; 1/2 teaspoon salt; 1 tablespoon sesame oil; 1/2 teaspoon garlic powder; 2 1/2 gochugaru (Korean red chili); 1/2 teaspoon onion powder; 2 tablespoons toasted sesame seeds; 3 scallions, bias cut into 2” piecesu00A0; 5 ounces mixed seafood (shrimp, mussels, scallops, squid, etc.), chopped; Vegetable oil; 1 egg, beaten; 1/4 of a red pepper, thinly sliced

TASTETORONTO | SEAFOOD PANCAKE

TasteToronto | Seafood Pancake image

This is not your average pancake but just as easy to make! Haemul pajeon is a savoury, colourful and textural experience. Each bite should be “crispy chewy” -- crispy from the fried edges and chewy on the inside with bits of delicious seafood. Dip it in the spicy soy dipping s...

Provided by TasteToronto

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 18

Ingredients

1/2 cup soy sauce
1/2 cup all-purpose flour
1/4 cup water (or to taste)
1/2 cup potato starch
4 scallions, thinly sliced
1/4 teaspoon baking powder
1 1/2 tablespoons white sugar
1/2 teaspoon salt
1 tablespoon sesame oil
1/2 teaspoon garlic powder
2 1/2 gochugaru (Korean red chili)
1/2 teaspoon onion powder
2 tablespoons toasted sesame seeds
3 scallions, bias cut into 2” pieces
5 ounces mixed seafood (shrimp, mussels, scallops, squid, etc.), chopped
Vegetable oil
1 egg, beaten
1/4 of a red pepper, thinly sliced

Steps:

Combine the flour, potato starch, baking powder, salt, garlic powder and onion powder in a mixing bowl.
Combine soy sauce, scallions, sesame oil, white sugar, sesame oil, gochugaru and toasted sesame seeds in a bowl. Add water to taste (for seasoning, as brands of soy sauce can vary in saltiness).
Add mixed seafood and scallions.
Mix everything together, slowly adding cold water until batter consistency is slightly thicker than crepe batter. For a crispier pancake, the batter should be thinner than “Canadian-style” pancakes. You can watch Kimchi Korea House's Instagram tutorial to get an idea of the consistency you’re looking for! We suggest starting with 1/2 cup of water and adjusting from there. Add more potato starch if you’ve added too much water.
Heat 2-3 tablespoons of vegetable oil in a non-stick pan over medium-high heat. Before following the next few steps to make a full pancake, we recommend making a small test pancake for seasoning and consistency.
When oil is hot, pour the batter into the pan and distribute evenly.
Working quickly, arrange red pepper slices in a circular pattern on the pancake (this will be the “presentation” side).
Spoon the beaten egg on top of the pancake, distributing evenly.
Cook until the bottom of the pancake is golden brown (approximately 3-5 minutes). Lower the heat if the bottom is browning too fast.
Flip the pancake (with resolve – the pancake can sense fear!) and add more oil around the edges of the pancake (this will encourage crispy edges to form).
Cook for another 3-4 minutes until golden brown, occasionally pressing down gently on the pancake with a spatula. Move the pan every so often so that the pancake cooks evenly and doesn’t burn in any one spot.
Cut the pancake and serve (egg and red pepper side up) with dipping sauce.

HAEMUL PAJEON (KOREAN SEAFOOD PANCAKE) | RECIPES | WW USA

Haemul pajeon (Korean seafood pancake) | Recipes | WW USA image

Pajeon refers to a crisp, savory pancake that’s a popular snack or bar food in Korea; haemul pajeon features seafood. We call for shrimp and scallops here, but you could also use mussels, clams, oysters, or squid. You could also pick up a package of frozen seafood mix from your fish market or supermarket; just be sure to pat the seafood dry after thawing. We use long scallion pieces here for a traditional pajeon look, but you could also chop them and stir them into the batter. Flipping the pancake can be tricky; try our alternative method in step 4 to make it a little easier.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner,Snacks

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 spray(s) Cooking spray
2 Tbsp Low sodium soy sauce
1 Tbsp Water
1.5 tsp Rice vinegar
0.5 tsp Toasted sesame oil
0.5 tsp Unsalted toasted sesame seeds
0.666 cup(s) All-purpose flour
0.333 cup(s) Cornstarch
0.25 tsp Kosher salt
1 cup(s) Water ice-cold
2 Tbsp Canola oil divided
8 medium Uncooked scallion(s) trimmed and cut into 6-in-long pieces (cut thicker ends in half lengthwise)
1 medium Fresno chile or red jalapeño pepper, thinly sliced
8 oz Uncooked shrimp peeled, deveined, and coarsely chopped
8 oz Uncooked scallop(s) bay, coarsely chopped

Steps:

Preheat the oven to 200°F. Place a wire rack in a large sheet pan.
In a small bowl, stir the soy sauce, water, vinegar, sesame oil, and sesame seeds; set aside. In a medium bowl, whisk together the flour, cornstarch, and salt. Whisk in ice water until smooth. (Batter should be thin.)
Coat a large nonstick skillet with cooking spray. Heat the pan over medium-high heat. Add 1½ tsp canola oil to pan, spreading oil in the center of the pan. Arrange one-fourth of the scallions in the pan, keeping the pieces parallel to each other in the center of the pan. Sprinkle with one-fourth of the chile slices and one-fourth of the seafood. Drizzle ? cup batter over mixture, shaping into a 6- to 7-in circle. Cook until crisp and lightly browned on bottom, 3 to 4 minutes.
Slide a large, thin spatula under the pancake, and carefully flip over. (Alternatively, slide the spatula under the pancake and lift it up off of the skillet. Turn the skillet upside down over the spatula and gently press down to make contact with the top of the pancake. Turn the skillet and pancake over together.) Cook until lightly browned on the other side, 3 to 4 minutes. Place the cooked pancake on the rack and place the pan in the oven to keep warm. Repeat process with the remaining canola oil, scallions, chile, seafood, and batter to make 4 pancakes total. Serve with sauce.
Serving size: 1 pancake and about 1 tbsp sauce

Nutrition Facts : Calories 233 kcal

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