Super Crispy Korean-Style Seafood Pancake
Serves 420 mins prep15 mins cook
Discover the foolproof ratio for a super crispy Korean-style seafood pancake! This recipe focuses on a perfect batter made from all-purpose flour, cornstarch, and tapioca starch for an extra crunchy texture, eschewing store-bought mixes. Loaded with fresh scallions, shrimp, and calamari, with optional zucchini and enoki mushroom, it's served with a simple, tangy dipping sauce.
0 servings
What you need
tbsp soy sauce
cup cornstarch
tsp fish sauce
tbsp water
tsp red chili powder
bunch scallion
cup tapioca starch
tsp table sugar
Instructions
First, prepare the dipping sauce by mixing 1 teaspoon fish sauce, 2 tablespoons soy sauce, 1 teaspoon sugar, and 2 tablespoons water. Add chili red pepper powder optionally. Set aside. For the pancake batter, mix the dry ingredients (all-purpose flour, cornstarch, and tapioca starch) thoroughly. Add the eggs and mix well until a thick batter forms. Then, incorporate the shrimp, enoki mushroom, and zucchini into the batter. Heat a pan with oil. Place a handful of scallions in the hot pan to fry lightly, then sprinkle some calamari on top. Pour a portion of the batter over the scallions and calamari. Let it cook until the edges brown. Flip the pancake over, press it down a few times, and continue to cook for 3-5 minutes, with or without a lid. Serve immediately with the prepared dipping sauce.View original recipe