Ingredients (Make 10-11 pancakes)
- 4 ounces deveined and cleaned shrimp, chopped
- 4 ounces clam meat, chopped
- 8 ounces cleaned squid, chopped
- 1 green chili pepper, chopped
- 2 to 3 green onions, chopped
- 1 tablespoon of chopped carrot
- ½ cup flour
- ½ cup potato starch (or flour) (try cornstarch next time for extra crispiness)
- 1 egg
- ½ cup water
- 1 tablespoon fish sauce
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons sesame oil
- 4 to 6 tablespoons vegetable oil
Directions
- Put the shrimp, clam, and squid into a bowl. Add green chili pepper, green onion, carrot, flour, potato starch, egg, water, fish sauce, salt, black pepper, and sesame oil. Mix it all together with a spoon.Korean seafood pancakes
- Heat a non-stick skillet over medium heat. Add about 2 to 3 tablespoons vegetable oil and swirl it around to coat evenly.
- Take 1 or 2 spoonfuls of the mixture and place it on the skillet. Shape it to round, ½ inch thick about 3 inch wide disks with the spoon. Make a few more disks until your skillet is comfortably full of them.seafood pancakes
- About 2 minutes later, when the bottom of the pancakes turn a little crunchy, gently flip them over.seafood pancakes
- Cook another 2 minutes, and then flip them over again. Cook another 1 to 2 minutes until both sides are light golden brown and crunchy.seafood pancakes
- Transfer the cooked pancakes to a plate.
- Clean the skillet with paper towels, add 2 to 3 tablespoons vegetable oil and make pancakes with the rest of the batter mixture.
Dipping Sauce
- 1 tablespoon soy sauce
- 2 to 3 teaspoons vinegar
- 1 tablespoon water
- pinch of black pepper
- pinch of gochugaru Korean red chili pepper flakes
- 1/2 teaspoon sugar - optional
- 1 tablespoon chopped scallion - optional
- 1 tablespoon Diced onion - optional