Crispy and Delicious Seafood Scallion Pancakes
Perfect for a Rainy Day! Super Simple Seafood Scallion Pancakes in Just 10 Minutes
On a day with sudden heavy rain, don’t you crave something warm and delicious like savory pancakes? Here’s a super simple recipe for seafood scallion pancakes that you can whip up in just 10 minutes without any complicated steps. Enjoy the ambiance of a rainy day with these pancakes that are crispy on the outside and moist on the inside!
Main Ingredients
- 1 bunch scallions (about 100g)
- 1/2 squid (body only)
- 1/2 onion (small size)
- 1 Korean green chili pepper (optional, for a spicy kick)
Cooking Instructions
Step 1
First, wash the scallions thoroughly. Rinse them under running water to remove any dirt or debris, then gently pat them dry with paper towels. Cutting them in half to about 5-7 cm lengths will make them easy to place in the pan.
Step 2
In a bowl, add 2 cups of pancake mix. Gradually pour in about 2.5 cups of cold water while mixing. Whisk well to avoid lumps. The batter should be slightly thinner than pancake batter – not too watery, and not too thick. (Adjust the amount of water to achieve the desired consistency.)
Step 3
Thinly slice the onion. Finely chop the Korean green chili pepper to add a spicy flavor. (You can use a milder chili pepper or omit it if you prefer.)
Step 4
We’ll use the body of the squid. Clean it, remove the skin, and chop it into bite-sized pieces (about 1-2 cm).
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Ensure the oil coats the entire bottom of the pan. Once heated, arrange the cut scallions evenly in the pan, fitting them to the pan’s shape. Try to lay them in a single layer without overlapping too much.
Step 6
Pour the prepared batter evenly over the scallions using a ladle. Gently shake the pan to let the batter seep between the scallions.
Step 7
Scatter the sliced onion and chopped chili peppers over the batter. This adds a nice color contrast.
Step 8
Finally, distribute the chopped squid evenly over the pancake. Cook over low heat for about 5-7 minutes, until the bottom is golden brown and crispy. Keep an eye on the heat to prevent burning.
Step 9
Once the edges of the pancake start to turn golden, crack one egg into a small bowl and whisk it well.
Step 10
Pour the whisked egg evenly over the seafood and batter. The egg will help bind the ingredients together as it cooks and add a rich, savory flavor.
Step 11
When the bottom of the pancake is sufficiently cooked and the edges are crispy, carefully flip it using a spatula or the pan itself. Gently press down with the spatula to ensure the other side is also golden brown and crispy. Once both sides are cooked through, your delicious seafood scallion pancake is ready! Serve hot with soy sauce.
