Crispy and Savory Seafood Scallion Pancakes: Perfect for a Rainy Day
Crispy and Savory Seafood Scallion Pancakes: Perfect for a Rainy Day
Seafood Scallion Pancakes (Haemul Pajeon)
Let’s make delicious, savory seafood scallion pancakes that taste even better on a rainy day! Enjoy the delightful combination of crispy texture, fragrant scallions, and juicy seafood with this easy-to-follow recipe.
Pancake Ingredients- 2 handfuls of scallions (approx. 100-150g), trimmed and washed
- 180g mixed seafood (e.g., squid, shrimp, clam meat – choose your favorites), thawed and drained
- 2/3 cup pancake mix (approx. 70g)
- 1/3 cup tempura flour (approx. 35g)
- 1 large egg
- 1 Tbsp tuna extract (or soy sauce)
- Plenty of cooking oil
Cooking Instructions
Step 1
First, let’s prepare all the ingredients for your delicious seafood scallion pancakes. Trim the roots and any yellow leaves from the scallions, wash them thoroughly, and cut them into lengths of about 5-7 cm. If using frozen seafood, thaw it completely using cold water or a microwave, then drain it well in a sieve. Removing excess water is crucial to prevent the pancake from becoming soggy.
Step 2
In a bowl, combine 2/3 cup of pancake mix and 1/3 cup of tempura flour. Add 1 cup of cold water and whisk until smooth. (Tip: The basic ratio of pancake mix to water is 1:1, but you can adjust the water slightly to achieve your desired batter consistency. Aim for a flowing batter that’s neither too thick nor too thin.) Stir in 1 Tbsp of tuna extract for an extra savory kick. Adding tempura flour will help make your pancake extra crispy!
Step 3
Add the prepared scallions to the batter and gently toss them with chopsticks. Be careful not to mix too vigorously, as this can break the scallions. Ensure each strand is lightly coated with the batter.
Step 4
Heat a frying pan over medium-high heat and generously add cooking oil. Plenty of oil is key to preventing sticking and achieving a crispy texture. Once the oil is shimmering, spread the scallion batter thinly and evenly across the pan. Spreading it thinly ensures it cooks through evenly and results in a delightful texture.
Step 5
Arrange the drained mixed seafood evenly over the batter. Distribute it so the seafood is visible throughout the pancake, making it visually appealing and allowing you to savor each ingredient’s flavor.
Step 6
To help the seafood adhere and to add a bit more moisture, pour 1 beaten egg evenly over the top of the pancake. (Tip: If you have any extra batter, you can spread a thin layer over the seafood before adding the egg wash.)
Step 7
Reduce the heat to medium and cook for about 3-4 minutes until the bottom is golden brown and crispy. When the edges start to lift slightly, carefully flip the pancake using a spatula. Cook the other side for another 3-4 minutes until golden brown and crispy. Your delicious seafood scallion pancake is ready! Enjoy the perfect balance of crispy exterior and moist interior.
Step 8
Let’s quickly whip up a tasty dipping sauce to complement your pancake! In a small bowl, combine 3 Tbsp soy sauce and 1 Tbsp mirin. If you like a little heat, finely chop 1/2 Cheongyang chili pepper and add it to the sauce. This 3:1 ratio creates a savory and slightly spicy sauce that cuts through the richness of the pancake beautifully. Enjoy your warm, crispy seafood scallion pancake with this perfect dipping sauce!
