Korean Seafood Pancakes
3/4 Cup all-purpose flour
1/4 Cup rice flour
1 large egg beaten
3/4 Cup plus 2 tablespoons seltzer or sparkling water
1/2 Tsp toasted sesame oil
1/2 Cup kimchi—drained, pressed dry and chopped
4 ounces medium shrimp—shelled deveined and split horizontally
4 ounces bay scallops, larger ones cut in half
4 large scallions thinly sliced
Vegetable oil for frying
1/4 Cup soy sauce
1/4 Cup unseasoned rice vinegar
1. In a large bowl, whisk the all-purpose flour and the rice
flour with the egg, seltzer, toasted sesame oil and 3/4 teaspoon of salt.
Add the kimchi, shrimp, scallops and scallions to the batter.
2. In 2 medium nonstick skillets, heat 1/4 inch of vegetable oil. Spoon
2 mounds of the batter into each skillet and gently spread them into 4-
to 5-inch rounds; be sure to evenly distribute the seafood in the
pancakes. Cook over moderately high heat until the pancakes are golden
and crisp on the bottom, 4 to 5 minutes. Carefully flip and cook over
moderate heat until the pancakes are golden and crisp and the batter is
cooked through, about 3 minutes longer. Using a slotted spatula,
transfer the pancakes to a paper towel-lined plate to drain.
3. In a small bowl, combine the soy sauce and rice vinegar. (I would have liked some more heat, so next time I will add some Korean pepper paste) Cut the
seafood pancakes into wedges and serve them with the dipping sauce.