Korean Pancakes With Seafood Recipe

With more eggs than traditional pancakes this deliciously savoury Asian-style dish is a little bit like a mix of an omelette and a pancake. These are unlikely to be like any you have tasted before; full of fish and flavour, they contrast thin pancakes with chunky fillings perfectly. We love the juicy prawns as a filling but if you prefer you could use a little cooked chicken instead.

HOW TO MAKE KOREAN PANCAKES

Ingredients

• 100g squid, cut into small pieces or rings
• 100g raw king prawns
• 2 garlic cloves, crushed
• 2 tsp toasted sesame seeds
• 2 tsp sesame oil
• 100g plain flour
• 3 tbsp cornflour
• 2 free-range eggs, beaten
• 2-3 tbsp of sunflower oil
• 6 spring onions, sliced lengthways
• 1/2 each green and red chilli, finely chopped

For the dipping sauce:

• 4 tbsp of soy sauce
• 1 tsp sesame oil
• 2 tsp rice wine vinegar
• 1 tsp toasted sesame seeds

Method

1. Put the seafood into a bowl with the garlic, sesame seeds and oil, and season. In a separate bowl, mix the flours and eggs; slowly whisk in 150ml cold water. Season.
2. Put a 22cm non-stick shallow frying pan over a medium heat; add the sunflower oil. When hot, reduce the heat; ladle in two-thirds of the batter. Spread out the spring onions onto the pancake; add the chillies and seafood. Drizzle over the remaining batter, pressing it with a fish slice.
3. Fry over a medium heat for 3-4 minutes until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3-4 minutes, or until the fish is cooked and the pancake is golden and crispy. Serve in slices with the dipping sauce.