Description

Ingredients

• Pancake Original: Pancake
• 🧅 200 g scallions, cut to fit pan (2 packed cups / 7 oz) Original: 🧅 200 g scallions, cut to fit pan (2 packed cups / 7 oz)
• 🦐 180 g raw shrimp, peeled and deveined, chopped (1 cup / 6.3 oz) seafood Original: 🦐 180 g raw shrimp, peeled and deveined, chopped (1 cup / 6.3 oz)
• 🦑 120 g squid rings, sliced (1 cup / 4.2 oz) Original: 🦑 120 g squid rings, sliced (1 cup / 4.2 oz)
• 🌶️ 1 small green chili, thin sliced, optional (1) Original: 🌶️ 1 small green chili, thin sliced, optional (1)
• 🧄 6 g garlic, finely grated (2 cloves / 0.2 oz) Original: 🧄 6 g garlic, finely grated (2 cloves / 0.2 oz)
• Batter Original: Batter
• 🌾 120 g all purpose flour (1 cup / 4.2 oz) gluten Original: 🌾 120 g all purpose flour (1 cup / 4.2 oz)
• 🍚 40 g rice flour (⅓ cup / 1.4 oz) gluten Original: 🍚 40 g rice flour (⅓ cup / 1.4 oz)
• 🧂 2 g fine salt (½ tsp / 0.07 oz) Original: 🧂 2 g fine salt (½ tsp / 0.07 oz)
• 🧊 240 ml ice cold water (1 cup / 8 fl oz) Original: 🧊 240 ml ice cold water (1 cup / 8 fl oz)
• 🥚 1 large egg (1) egg Original: 🥚 1 large egg (1)
• Frying Original: Frying
• 🛢️ 45 ml neutral oil, divided (3 tbsp / 1.5 fl oz) Original: 🛢️ 45 ml neutral oil, divided (3 tbsp / 1.5 fl oz)
• Dipping sauce
• 🥣 45 ml soy sauce (3 tbsp / 1.5 fl oz) glutensoy Original: 🥣 45 ml soy sauce (3 tbsp / 1.5 fl oz)
• 🍋 15 ml rice vinegar (1 tbsp / 0.5 fl oz) Original: 🍋 15 ml rice vinegar (1 tbsp / 0.5 fl oz)
• 🍯 5 ml sugar syrup or honey (1 tsp / 0.17 fl oz) Original: 🍯 5 ml sugar syrup or honey (1 tsp / 0.17 fl oz)
• 🧅 20 g scallion, finely sliced (3 tbsp / 0.7 oz) Original: 🧅 20 g scallion, finely sliced (3 tbsp / 0.7 oz)
• ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz) sesame Original: ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz)
• 🟤 5 ml toasted sesame oil (1 tsp / 0.17 fl oz) sesame Original: 🟤 5 ml toasted sesame oil (1 tsp / 0.17 fl oz)
• 🌶️ 1 g gochugaru, optional (¼ tsp / 0.04 oz) Original: 🌶️ 1 g gochugaru, optional (¼ tsp / 0.04 oz)

Preparation

• Prep the scallions Trim scallions to fit a 28 cm (11 in) nonstick skillet, then pat them dry so the pancake crisps instead of steaming. 🧅
• Prep the seafood Pat shrimp and squid very dry, then toss with garlic and a pinch of salt for 1 min. 🦐
• Make the batter Whisk all purpose flour, rice flour, and salt, add ice cold water and egg, then whisk just until smooth, do not overmix. 🥣
• Heat the pan Heat a 28 cm (11 in) nonstick skillet over medium high for 2 min, then add 15 ml (1 tbsp / 0.5 fl oz) oil and swirl to coat. 🔥
• Build the pancake Lay scallions across the pan like a raft, scatter shrimp and squid evenly on top, then pour batter over to fill gaps. 🦑
• Fry until crisp Cook 4–5 min until the bottom is deeply golden, then drizzle 15 ml (1 tbsp / 0.5 fl oz) oil around the edges to boost crisping. 🥢
• Flip cleanly Flip in one confident motion, press lightly, then cook 4 min until golden and crisp on the second side. 🍳
• Mix the dipping sauce Whisk soy sauce, vinegar, syrup or honey, scallion, sesame seeds, sesame oil, and optional gochugaru until glossy. ⚫
• Rest and slice Rest 2 min, slice into wedges, and serve hot with the dipping sauce on the side. 🍽️

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