Recipe courtesy of Marja Vongerichten

Seafood and Scallion Pajeon (Crispy Seafood and Scallion Pancakes)

  • Level: Easy
  • Total: 17 min
  • Prep: 10 min
  • Cook: 7 min
  • Yield: Makes about 4 large pancakes
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Ingredients

Scallion Dipping Sauce:

Directions

  1. 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
  1. 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.

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