serves
2
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Savoury Pancakes
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 cup (150 g) plain flour
- ½ tsp bicarb soda
- 1 tsp salt
- 200 ml ice-cold water
- 150 g mixed seafood, rinsed and patted dry
- 1 onion, thinly sliced
- 1 spring onion, sliced into 3 – 5 cm lengths
- 1 long red chilli, diagonally sliced
- 2 tbsp vegetable oil
For the dipping sauce
- 1 tbsp white vinegar
- 3 tbsp light soy sauce
- 1 tsp sesame seeds
- 1 tsp finely chopped red chilli
- 1 tsp finely chopped green chilli
- pinch of sugar
Instructions
1. In a large mixing bowl, combine the flour, bicarbonate soda, the salt and water and mix well to combine.
2. Add the mixed seafood, onion, spring onion and chilli to the batter and gently mix to combine.
3. Heat a large frying pan over high heat and add the vegetable oil. Once the pan is hot, pour in the pancake batter and use your spatula to round the edges into a pancake shape.
4. Reduce the heat to medium and cook for 6 minutes until browned on the bottom, then flip and cook for a further 3 minutes, or until cooked through and golden on both sides. Transfer to a serving plate.
5. To make the dipping sauce, combine all the ingredients in a small bowl and mix well to combine. Serve the Korean seafood pancake with the dipping sauce.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Savoury Pancakes
