Seafood pancakes Haemuljeon 해물전

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

  1. 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
  2. Heat a non-stick skillet over medium heat. Add about 2 to 3 tablespoons vegetable oil and swirl it around to coat evenly.
  3. 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
  4. About 2 minutes later, when the bottom of the pancakes turn a little crunchy, gently flip them over.seafood pancakes
  5. 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
  6. Transfer the cooked pancakes to a plate.
  7. Clean the skillet with paper towels, add 2 to 3 tablespoons vegetable oil and make pancakes with the rest of the batter mixture.