Wednesday, May 15, 2013

Korean Seafood Pancakes

I gave my husband a list of possible dinners and he picked this one. Boy was it good!  The boy and I thought 4+ but the hubby gave it a solid 5!  We have made a Korean pancake before (Korean Scallion Pancakes) and they were yummy, but my friend, who is Korean, suggested I add some seafood to the pancake next time I made it. I found this recipe from Food & Wine. It has kimchi too. Yay!  I made jasmine rice with this, and Korean Quick Pickled Cucumbers.  The original recipe called for squid, but we opted for scallops. (I love them;).  This was pretty quick & easy too. The hardest part was the frying, and I left that up to the fry daddy (my husband;)  They did require the sauce, which while I liked, I would have liked some more heat in them.  In the notes for the original recipe, they suggested thinly sliced chilies to the sauce, if you wanted more heat.  I think I would have liked some sriracha or Korean Pepper paste)  We did make one deviation, and that was to cook more, smaller pancakes.  It was logistically easier as we doubled the recipe.

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.

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