• 6servings
  • 10minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 25 g green chillies , (see Cook's tips)

  2. 40 g red chillies

  3. 70-75 g spring onions

  4. 150 g self-raising flour

  5. 100 g squid rings , thinly sliced

  6. 150 g raw shrimps , peeled, deveined and cut in half along the vein

  7. 1 cloves garlic , crushed

  8. vegetable oil , for frying

  9. 15 g spring onions

  10. 50 ml soy sauce

  11. 20 ml dark sesame oil

  12. 10 ml white wine vinegar

  13. 6 g crushed, roasted sesame seeds , (see Cook's tips)

  14. 1 tbsp Korean chilli powder , (see Cook's tips)

Instructions Jump to Ingredients ↑

  1. For the dipping sauce: in a small bowl, whisk all the sauce ingredients together. Transfer to a small serving dish and set aside.

  2. For the pancakes: on a cutting board, deseed the chillies and cut into thin strips about 5-8cm long. Trim the spring onions and slice into thin pieces, about 5-8cm long.

  3. In a large bowl, mix the flour, salt and pepper with about 245ml ice-cold water. The batter should be thick, like a pancake batter, but not too thick. Adjust with more water or flour, as necessary.

  4. Stir in the squid, shrimp and garlic and mix well to coat.

  5. Heat a large frying pan over medium-high heat. When hot, add enough vegetable oil (or any similar neutral oil) to coat the bottom of the pan. Using a spoon, scoop the batter into the pan and make three or four 10-cm round pancakes.

  6. Spread the seafood and fillings around each pancake to make it as flat and even as possible. Cook over a medium heat for about 4-5 minutes, until the edges turn golden brown (the pancake should be about two-thirds cooked through). Flip over and cook for an additional 2-3 minutes on the other side. (Alternatively, you can make one big pancake and cut it up like a pizza when serving. Adjust the cooking time accordingly. The pancake should be golden brown and crispy around the edges.)

  7. Serve the pancakes immediately, accompanied by the dipping sauce.


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