Seafood and Scallion Pajeon (Crispy Seafood and Scallion Pancakes)

Recipe courtesy of Marja Vongerichten

Watch how to make this recipe.

Seafood and Scallion Pajeon (Crispy Seafood and Scallion Pancakes)

Name: Seafood and Scallion Pajeon (Crispy Seafood and Scallion Pancakes)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H17M0.000S
Yield: Makes about 4 large pancakes
Cuisine: asian
Ingredients: 2 cups unbleached all-purpose flour; 1/4 cup rice flour; 2 teaspoons coarse salt; 8 small oysters, shucked, or 1 container (8 ounces) oysters, drained; 1 dozen medium shrimp,peeled, deveined, and halved crosswise; 1/2 cup scallion pieces (1 1/2-inch); Vegetable oil, for frying; Scallion Dipping Sauce (below); 1/2 cup good-quality soy sauce; 1/4 cup toasted sesame oil; 2 tablespoons rice vinegar; 2 tablespoons gochugaru (red pepper powder); 6 scallions, thinly sliced

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Level: Easy
Total: 17 min

Prep: 10 min
Cook: 7 min

Yield: Makes about 4 large pancakes

Level: Easy
Total: 17 min

Prep: 10 min
Cook: 7 min

Yield: Makes about 4 large pancakes

Ingredients

2 cups unbleached all-purpose flour

1/4 cup rice flour

2 teaspoons coarse salt

8 small oysters, shucked, or 1 container (8 ounces) oysters, drained

1 dozen medium shrimp,peeled, deveined, and halved crosswise

1/2 cup scallion pieces (1 1/2-inch)

Vegetable oil, for frying

Scallion Dipping Sauce (below)

Scallion Dipping Sauce:

1/2 cup good-quality soy sauce

1/4 cup toasted sesame oil

2 tablespoons rice vinegar

2 tablespoons gochugaru (red pepper powder)

6 scallions, thinly sliced

Directions

Whisk together the flours and salt in a medium bowl. Whisk in 2 1/4 cups cold water. Fold in the oysters, shrimp, and scallions. Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Ladle in a generous cup of the batter (try to get an equal amount of seafood in each pancake) and cook until browned and crisp on the first side, 2 to 4 minutes. Carefully flip the pancake and cook on the second side until browned and crispy, another 2 to 3 minutes. Continue with the remaining batter and more oil as necessary. Serve hot with the Scallion Dipping Sauce.

Scallion Dipping Sauce:

Yield: Makes 1 cup

Combine everything in a small bowl and whisk until combined.

Cook’s Note

Scallion Dipping Sauce: I serve this with all sorts of savory pancakes and dumplings. It's even great for simple roast chicken.

My Private Notes

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Seafood and Scallion Pajeon (Crispy Seafood and Scallion Pancakes)

Scallion Dipping Sauce:

Scallion Dipping Sauce:

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