Seafood Scallion Pancake
Seafood scallion pancake recipe — perfect for a crispy, savory treat on rainy days!
Ingredients
Main ingredients
- Scallion 80 g
- Frozen Mixed Seafood 100 g
- Pancake Mix 80 g
- Water 120 ml
- Red Chili Pepper 10 g
- Egg 50 g
Seasonings/Sauce
- Cooking Oil 4 큰술
- Sesame Oil 0.25 큰술
- Salt 0.25 티스푼
Nutrition summary
Carbohydrates
48 g
46%
Protein
22 g
21%
Fat
15 g
33%
Cooking steps
-
1
Trim the tops of the scallions to fit the length of your pan. Thaw the mixed seafood in cold water, then pat dry thoroughly with a paper towel.
-
2
Mix pancake mix, water, and 0.5 teaspoon salt until smooth, making sure there are no lumps. Don’t over-mix to keep the pancake crispy.
-
3
Heat 2 tablespoons of cooking oil in a pan over medium heat. Arrange the scallions neatly in the pan, then pour the batter evenly between the scallions.
-
4
Place the dried seafood and sliced red chili pepper evenly over the batter. Gently press them so the seafood stays in place.
-
5
When the bottom is golden brown, beat 1 egg and spread it evenly over the pancake. Flip in one go, reduce the heat slightly, and cook for another 3 minutes until the seafood is cooked through.
-
6
Finally, drizzle 0.5 tablespoon sesame oil around the edge of the pan for aroma, then cook over high heat for 30 seconds on both sides to evaporate any moisture and finish.
