Korean Seafood Pancake with Spicy Sesame Dipping Sauce

Ingredients

12 Large South Australian Raw Prawns

2 Squid Tubes

8 Spring Onions

4 Eggs

250 gm Korean Pancake Mix

425 ml Cold Water

Vegetable Oil

Micro Herbs (optional) to serve

Chilli in Oil, to serve

5 tbls Soy

2 tbls Sesame Oil

1 tbls Chilli in Oil

2 tbls Rice Vinegar

1 tbls Toasted Sesame Seeds

1 1/2 tbls Honey

Method

To prepare the seafood & spring onions, devein the prawns by running a small sharp along the back of the prawn and then gently remove the intestinal tract, slice prawns in half through the back of the prawn. Clean the squid tube and slice into thin rings.

Wash and pat dry the spring onions, remove the outer leaves and roots then slice in halves lengthways. Ensure that the spring onions are not longer than the pan.

Prepare the batter by whisking the cold water into the batter mix with a ballon whisk until a smooth batter forms. Crack the eggs into individual bowls and whisk with a fork ( you will need one egg for each pancake)

Heat a small non stick fry pan over a medium heat until the pan is hot, add enough vegetable oil to coat the bottom of the pan, swirl the pan so the oil coats the sides of the pan. Reduce heat to low.

(You will need 3 prawns, half a squid & 2 spring onions for each pancake) Place the spring onions in the pan along with the prawns and squid rings, arranging them in a single layer. Using a jug, pour a thin layer of the batter into the pan over the onions, prawns and squid, gently moving the pan to fill the gaps between the seafood. Pour over the beaten egg.

Allow the pancake to cook for a few minutes until the egg has started to set & the other side is golden brown. Flip the pancake over and cook for a few more minutes.

Repeat for each pancake, serve warm with the spicy Korean dipping sauce and extra chilli in oil.

Cook’s Tip

Korean Pancake batter & chilli in oil are available in Asian grocers & speciality supermarkets