Crispy Ocean Seafood Scallion Pancake
A golden, lacy pancake loaded with tender shrimp, squid rings, and an abundance of long scallion pieces, pan-fried until the edges turn impossibly crisp. Served with a tangy soy-vinegar dipping sauce, this savory Korean classic is part appetizer, part meal, and entirely irresistible.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup potato starch (or cornstarch)
- 1 cup ice-cold sparkling water
- 1 egg, beaten
+ 11 more ingredients
Instructions
Whisk together the flour, potato starch, salt, beaten egg, and ice-cold sparkling water in a bowl until just combined. Small lumps are fine; do not overmix or the pancake will turn tough.
Season the shrimp and squid with a pinch of salt and fold them gently into the batter.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat until the oil shimmers.
Arrange the green onions in a single layer across the pan, laying them lengthwise so they span the full diameter.
Pour the seafood batter evenly over the scallions, pressing gently with a spatula to flatten. Scatter the red chili slices on top.
Cook undisturbed for 4 to 5 minutes until the bottom is deeply golden and the edges look lacy and crisp. Drizzle the remaining tablespoon of oil around the edges of the pan.
Carefully flip the pancake in one confident motion. Press down gently and cook for another 3 to 4 minutes until the second side is golden and crispy.
While the pancake cooks, stir together the soy sauce, rice vinegar, sesame oil, gochugaru, and sugar for the dipping sauce.
Slide the pancake onto a cutting board, cut into wedges, and serve hot with the dipping sauce alongside.
Nutrition Estimate
Per serving • Estimated by Blinner AI