- Serves: 6-8
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
For the pancakes
- 25 g green chillies, (see Cooks tips)
- 40 g red chillies
- 70-75 g spring onions
- 150 g self-raising flour
- 100 g squid rings, thinly sliced
- 150 g raw shrimps, peeled, deveined and cut in half along the vein
- 1 cloves garlic, crushed
- vegetable oil, for frying
For the dipping sauce
- 15 g spring onions
- 50 ml soy sauce
- 20 ml dark sesame oil
- 10 ml white wine vinegar
- 6 g crushed, roasted sesame seeds, (see Cooks tips)
- 1 tbsp Korean chilli powder, (see Cooks tips)
Tips and Suggestions
Use Korean green chillies, if you can find them. Crushed roasted sesame seed is available at specialist Oriental stores. If you cant find it, use regular whole roasted sesame seeds. If you cant find Korean chilli powder, you can substitute any hot chilli powder.
1. For the dipping sauce: in a small bowl, whisk all the sauce ingredients together. Transfer to a small serving dish and set aside.
2. For the pancakes: on a cutting board, deseed the chillies and cut into thin strips about 5-8cm long. Trim the spring onions and slice into thin pieces, about 5-8cm long.
3. In a large bowl, mix the flour, salt and pepper with about 245ml ice-cold water. The batter should be thick, like a pancake batter, but not too thick. Adjust with more water or flour, as necessary.
4. Stir in the squid, shrimp and garlic and mix well to coat.
5. Heat a large frying pan over medium-high heat. When hot, add enough vegetable oil (or any similar neutral oil) to coat the bottom of the pan. Using a spoon, scoop the batter into the pan and make three or four 10-cm round pancakes.
6. Spread the seafood and fillings around each pancake to make it as flat and even as possible. Cook over a medium heat for about 4-5 minutes, until the edges turn golden brown (the pancake should be about two-thirds cooked through). Flip over and cook for an additional 2-3 minutes on the other side. (Alternatively, you can make one big pancake and cut it up like a pizza when serving. Adjust the cooking time accordingly. The pancake should be golden brown and crispy around the edges.)
7. Serve the pancakes immediately, accompanied by the dipping sauce.
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