Korean Seafood Pancake, savory, soft and crispy edges. #shorts #seafoodpancake #seafood #appetizer

This is one of my favorite Korean dish. Crispy edges, soft on the center, and dip in a lightly spicy sweet dipping sauce. As an appetizer or a side dish that will keep you asking for more.

You can choose any combination of seafood you like from squid, mussels, shrimp, clams, and oysters. It will be just delicious.

Ingredients:
3/4 cup (90 g) all-purpose flour
1/4 cup (30 g) potato starch (or cornstarch)
1 tsp garlic powder
1 tsp onion powder
3/4 tsp pink salt
1/4 tsp ground black pepper
1 cup ice cold water (1 ice cube + water)

Filling:
115 g (4 oz) squid, cut into small pieces
(fresh or frozen)
115 g (4 oz) shelled mussel (cooked or frozen)
(or 4 oz shrimp, peeled, deveined and cut
into small pieces)10-12 stalks scallions or green onions, trim both
ends and cut in half crosswise (or sliced in 2”
long if you prefer)
1 large egg, beaten
1 fresh red or green chili pepper, thinly sliced
2-3 tbsp avocado oil per batch of frying
(or any neutral oil)

Dipping Sauce:
2 tsp soy sauce
2 tbsp sweet apple cider vinegar
(or seasoned gourmet rice vinegar)
1/2 tbsp sesame oil
1/4 tsp gochugaru (Korean chili powder or
flakes. You can substitute it with a
combination of paprika and red pepper
flakes.)
1 tsp toasted sesame seeds
1 stalk green onion chopped

1. In a small bowl, prepare the dipping sauce by combining the soy sauce, rice vinegar, sesame oil, green onion and sesame seeds. Don’t mix yet until ready to eat. Set aside.

2. For the seafood, I used a store-bought frozen mussels and frozen cut squid. When thawed, make sure to pat dry them to remove excess moisture. If using raw seafood, cut calamari or squid into smaller pieces. Mussels can be cook in a small amount of water and pinch of salt until shells open. Then pull-out the meat.
3. Prepare the batter using a medium bowl. Add the flour, potato starch, garlic powder, onion powder, salt, black pepper and ice cold water. Whisk to combine but do not over-mix. Take half of the batter and transfer to another bowl, add in the seafood and sliced scallions or green onions, mix until well combined.
4. Heat 2-3 tablespoons of avocado oil on medium-high heat until the pan is hot enough in about 1 minute. To check, drop a small amount of pancake batter into the pan, if it sizzles then the oil is ready. Pour the first half of the mixture onto the pan. Make sure the greens and seafood are evenly spread out.

5. After a minute, turn the heat to medium so it will slowly cook the pancake. Scatter half of the sliced red or green chili and lightly drizzle half of the beaten egg on top.

6. Continue to cook for 6-8 minutes or until the bottom is golden brown. Flip the pancake using a large spatula or two spatulas, one in each hand. Cook for about 4-6 minutes. Press the pancake down for even cooking in the center. Flip the second time and cook for another 1-2 minutes for a crispier crust.

7. Repeat the process with the second batch of frying the pancake mixture.
8. Place the pancake on a plate or cutting board and cut it into squares. Enjoy with the lightly spicy dipping sauce.

Видео Korean Seafood Pancake, savory, soft and crispy edges. #shorts #seafoodpancake #seafood #appetizer канала itsmygalley