Cherry & Dennis Recipes
Korean Seafood Scallion Pancake
韓式海鮮蔥煎餅
Recipe overview
Korean Seafood Scallion Pancake. Follow the 12 steps in order, keep pieces even, and serve promptly or chill safely.
01
Ingredients
Main Ingredients
- 200 grams fresh squid
- 200 grams peeled prawns
- 8 stalks scallions
- 100 grams onion
- 180 grams plain flour
- 40 grams cornstarch
- 1 egg
- 250 millilitres ice-cold water
Seafood seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
Pancake frying oil
- 4 tablespoons cooking oil
Dipping sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- optional chilli flakes
02
Tools
- Use 28–30cm nonstick skillet/lid
- two large spatulas
- tongs
- bowls
- whisk
- chopsticks
- cup
- knife
- paper
- thermometer
- mitts
- plate and dipping dishes. Prawns 250 grams
03
Steps
Step 1
Step 1
Prepare prawns: Thaw, inspect, peel, devein and cut 2–3 centimetres.
Step 2
Step 2
Prepare squid: Remove innards, cartilage and membrane; cut 5-millimetre by 4-centimetre strips.
Step 3
Step 3
Dry seafood: Pat prawns and squid separately.
Step 4
Step 4
Cut vegetables: Dry scallions, cut 12–15 centimetres; slice chilli.
Step 5
Step 5
Make dip: Mix soy, vinegar, water, sugar, sesame oil, sesame and optional gochugaru.
Step 6
Step 6
Make cold batter: Quickly combine flour, rice flour, salt and ice-cold egg water; do not overmix.
Step 7
Step 7
Heat skillet: Medium-high 1–2 minutes with oil.
Step 8
Step 8
Arrange scallions: Place long scallions parallel and add only thin binding batter.
Step 9
Step 9
Add seafood: Distribute prawns, squid and little chilli thinly.
Step 10
Step 10
Set first side: Cook 4–5 minutes deep golden and crisp before flipping.
Step 11
Step 11
Flip and cook: Use two spatulas, add a little oil, cook 3–4 minutes; prawn is 63°C and squid opaque.
Step 12
Step 12
Cut and serve: Rest 1 minute, cut 8 pieces and keep dip separate. Tips/WhatsApp: Keep seafood dry, batter cold and lightly mixed; do not use baking powder or excess batter.
Common mistakes
- Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
Tips
Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
