SEAFOOD PANCAKE, KOREAN STYLE: wallet-friendly, quick'n easy, low-salt, higher fibre, vegetarian option

With food budgets so tight, Savoury pancakes & waffles look like becoming a trend... 

Seafood & Scallion Pancake, Korean style

Pancakes and waffles are, after all, thrifty, filling, quick, easy and delicious.  And  they stand in for a variety of meals: breakfast, lunch, dinner and snacks.

This Korean-Style Seafood Pancake, adapted from maangchi*, is more special than most but is not overly extravagant, especially while M&S seafood is on a 3-fer-£12 offer.  It's especially suitable for pensioners/couples looking for a celebration meal.

If youve had a meal in a Korean restaurant, you'll know how popular Korean pancakes are.  This one is both soft and crispy and delightfully savoury, without spice or garlic.  Usually served with hot'ish sauce, the pancakes also go well with 67's own make-ahead (milder) Sweet Chilli Sauce or time is short, oyster or hoisin sauce.  

The spring onions don't overwhelm; they soften and mellow after cooking.

The pancake is  wonderful at any time of day.  On its own, it's a protein packed low-carb delight but served with rice or Asian soup noodles, it's even better.  

Cost: £4.00'ish

Feeds: 2, multiplies easily

Ingredients:

100gm/3.5oz all purpose flour

1 tablespoon cornflower

       1/2 teaspoon kosher salt 

 

3/4 cup very cold fizzy water

3 tablespoons vegetable oil

5 green onions, top & tailed, in 3 inch chunks

small handful thin green beans, topped & tailed

150gm/4-5oz ready-cooked prawns, calamari & mussels (or choice of vegetables in fine matchsticks)

salt & pepper

 

one large egg, beaten 

thinly sliced red pepper, opt

Method:

1. The day before needed, make Sweet Chilli Sauce (or Korean Dipping Sauce*), refrigerate 
2. When ready to cook: thoroughly mix seafood, s&p in small bowl; set aside
3. In a good-size bowl whisk flour, cornstarch, 1/2 tsp salt & 3/4 cup cold carbonated water until smooth; the batter should be the texture of single cream - too thick and the recipe won't turn out well
4. Heat 1.5 tbsp oil over medium high in a large nonstick pan
5. Add green onions & green beans to batter; let a little of the excess drip off, arrange in a good-sized rectangle in the pan, leaving a bit of space in between the pieces   
6. Add seafood to leftover batter; shaking off a liitle of the excess, spread evenly on top of scallions
7. Scatter over red pepper.
8. Carefully pour beaten egg over the pancake; don't worry if it spreads beyond the rectangle's edges
9. Turn heat down to medium; cook 7-8 mins until bottom is light brown and crispy (lift up edges to check) 
10. If you can, turn pancake over with a couple of large spatula, Or (67's preferred method) place a large plate on top of the pan, carefully turn over pan with plate  and slide the pancake back into the pan, un-cooked side down (the pancake should be solid enough for this manoeuvre).
11. Add remaining vegetable oil, lifting the edges of the pancake and tilting pan till oil flows underneath; cook three more mins until browned and crisp
12. Turn pancake over again; raise heat back to medium-high; cook one more minute or until bottom turns crunchy
13. Serve right away on large plate, egg & seafood facing up; sauce separate 

adapted from https://www.Ωamaangchi.com/recipe/haemul-pajeon

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These recipes  have been developed or adapted by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.