Crispy Korean Seafood Pancake with Squid, Shrimp and Scallions

What you need

• 125 g (1 cup) all-purpose flour
• 60 g (1/2 cup) potato starch
• 1/2 tsp salt
• 250 ml (1 cup) cold water
• 2 large eggs
• 200 g (7 oz) cleaned squid, tubes scored, cut into 2 cm (3/4 in) pieces
• 200 g (7 oz) peeled raw shrimp, cut into 2 cm (3/4 in) pieces
• 1 bunch scallions, about 8, cut into 10 cm (4 in) lengths
• 1 green chili, thinly sliced
• 4 tbsp vegetable oil, for frying
• 3 tbsp light soy sauce, for the dipping sauce
• 1 tbsp rice vinegar, for the dipping sauce
• 1 tsp sugar, for the dipping sauce
• 1 tsp gochugaru, Korean chili flakes, for the dipping sauce
• 1 tsp toasted sesame seeds, for the dipping sauce

Method

Restated from the original video

1. 1

   For the sauce, stir the soy sauce, vinegar, sugar, gochugaru and sesame seeds with 1 tbsp of water until the sugar dissolves. Set aside.

2. 2

   Pat the squid and shrimp dry with paper towels.

3. 3

   In a large bowl, whisk the flour, starch and salt. Add the cold water and 1 egg and whisk into a smooth batter, thin like crepe batter.

4. 4

   Stir in the squid, shrimp and chili.

5. 5

   Beat the second egg in a small cup.

6. 6

   Heat 2 tbsp of the oil in a large nonstick pan over medium-high heat. Lay half of the scallions side by side across the pan.

7. 7

   Ladle half of the batter over the scallions and spread it so the seafood sits in a single layer. Cook until the underside is golden and crisp, 3-4 min.

8. 8

   Pour half of the beaten egg over the top, then flip the pancake with two spatulas.

9. 9

   Press down lightly and cook until golden and the seafood is opaque and cooked through, 3-4 min.

10. 10

    Slide it onto a board. Repeat with the remaining oil, scallions, batter and egg.

11. 11

    Cut into wedges and serve hot with the dipping sauce.

Imported from mayakitchenette.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.