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Seafood and Scallion Pajeon (Crispy Seafood and Scallion Pancakes)
Reprinted from: The Kimchi Chronicles (c) 2011 by Marja Vongerichten. Permission granted by Rodale, Inc. Available wherever books are sold.
- Total Time:
- 17 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 7 min
- Level:
- Easy
- 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)
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:
I serve this with all sorts of savory pancakes and dumplings. It's even great for simple roast chicken.
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
Combine everything in a small bowl and whisk until combined.
Makes 1 cup
Photograph by Andre Baranowski.
Reprinted from:
The Kimchi Chronicles (c) 2011 by Marja Vongerichten. Permission granted by Rodale, Inc. Available wherever books are sold.