Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1 egg
- 1 1/2 cups cold water
- 1/2 pound fresh squid, cleaned and sliced
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup scallions, chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup yellow onion, diced
- 1/4 cup vegetable oil
Special equipment needed:
- Large non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour, rice flour, salt, sugar, and baking powder.
2. Add the egg and cold water to the bowl and whisk until the batter is smooth.
3. Add the squid, shrimp, scallions, red bell pepper, green bell pepper, and yellow onion to the bowl and mix well.
4. Heat the vegetable oil in a large non-stick skillet over medium heat.
5. Pour the batter into the skillet and spread it evenly.
6. Cook for 3-4 minutes or until the bottom is golden brown.
7. Flip the pancake over and cook for an additional 3-4 minutes or until the other side is golden brown.
8. Remove the pancake from the skillet and place it on a serving plate.
9. Cut the pancake into wedges and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 11g
Carbohydrates: 32g
Protein: 15g
Substitutions for ingredients:
- Squid can be substituted with octopus or mussels.
- Shrimp can be substituted with crab or lobster.
- Scallions can be substituted with chives or leeks.
- Red, green, and yellow bell peppers can be substituted with any color bell pepper.
Variations:
- Add sliced mushrooms to the batter for an earthy flavor.
- Add chopped kimchi to the batter for a spicy kick.
- Add shredded carrots to the batter for a sweeter taste.
Tips and tricks:
- Make sure the skillet is hot before pouring in the batter.
- Use a spatula to press down on the pancake to help it cook evenly.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and sesame oil.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pancake in a skillet over medium heat until heated through.
Presentation ideas:
Serve the pancake on a large platter with a dipping sauce in the center.
Garnishes:
Garnish with chopped scallions and sesame seeds.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with a side of steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the pancake is not cooking evenly, use a spatula to press down on the uncooked areas.
- If the pancake is sticking to the skillet, add more oil to the pan.
Food safety advice:
Make sure the seafood is cooked thoroughly before serving.
Food history:
Padak seafood pancake is a popular Korean dish that is often served as an appetizer or snack.
Flavor profiles:
The pancake is savory and slightly sweet with a crispy exterior and tender seafood inside.
Serving suggestions:
Serve the pancake hot with a dipping sauce and a side of steamed rice.
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Region: Korean