You will be loving this savoury pancake because it is so easy to make - just mix in your favourite seafoods, some chopped spring onions and seasoning in a thin pancake batter, and pan fry it for about 15mins!
Make two 8”pancakes/Serve 3-4
Ingredients you will need
300g frozen cooked seafood mix*, defrosted and drained
30g spring onion, cut into 5cm strips
20g chives, cut into 5cm strips
50g kimchi, chopped
120g plain flour
1 tsp cooking oil (plus 2 tbsp for cooking)
1 tsp salt
1/4 tsp black pepper
3 tbsp light soy sauce
1 tbsp sesame oil
1 tsp sesame seeds
1/2 tsp brown sugar
a sprinkle of chopped chives/spring onions (optional)
*Made sure the seafood are pre-cooked, because the cooking time of the pancakes won’t be enough to fully cook any raw seafood. You can also use 100g king prawns, 100g mussels/calms and 100g cuttlefish/squid rings to substitute the seafood mix.
Combine flour, water, egg, 1 tsp cooking oil in a mixing bowl.
Add in seafood, kimchi, copped spring onion and chives to the batter mixture, mix well. The batter should be quite watery.
Heat 1 tbsp cooking oil in a frying pan over medium-high heat.
Pour/spoon in half of the seafood batter to the pan, spread the batter and the seafood pieces evenly.
Wait until the top of the pancake begins to bubble (mine took 5 mins), then turn it over and cook until both side are golden. Transfer to a plate.
Repeat with the second pancake.
Combine soy sauce, sesame oil, sesame seeds and brown sugar in a small dipping sauce bowl.
Slice the pancakes and serve with the dipping sauce.