Name: Korean Seafood Pancakes (Haemuljeon)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 to 11 small pancakes
Cuisine: Korean
Ingredients: 4 ounces cleaned and deveined shrimp, chopped; 4 ounces clam meat, chopped; 8 ounces cleaned squid, chopped; 1 green chilli pepper, chopped; 2 to 3 green onions, chopped; 1 tablespoon chopped carrot; 1/2 cup all-purpose flour; 1/2 cup potato starch, or additional flour; 1 large egg; 1/2 cup water; 1 tablespoon fish sauce; 1/4 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 teaspoons toasted sesame oil; 4 to 6 tablespoons vegetable oil, for frying

Method

10 steps

Place the chopped shrimp, clam meat and squid in a large bowl.
Add the green chilli, green onions, carrot, flour, potato starch, egg, water, fish sauce, salt, black pepper and toasted sesame oil.
Mix thoroughly with a spoon to form a thick seafood batter.
Heat a non-stick frying pan over medium heat and add 2 to 3 tablespoons vegetable oil.
Spoon portions of batter into the pan and shape them into rounds about 3 inches wide and 1/2 inch thick.
Cook for about 2 minutes, until the undersides begin to turn crisp.
Turn the pancakes and cook for another 2 minutes.
Turn once more and cook for 1 to 2 minutes, until both sides are light golden and the seafood is cooked.
Transfer to a plate. Wipe the pan carefully, add more oil and cook the remaining batter.
Serve hot with rice or as a snack or side dish.

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