Korean Seafood Pancakes (Haemuljeon)

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

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