Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup water
- 2 eggs
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound squid, cleaned and sliced into rings
- 1/2 cup scallions, chopped
- 1/2 cup carrots, julienned
- 1/2 cup zucchini, julienned
- 1/4 cup vegetable oil
Special equipment needed:
- Large non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
2. Add the water and eggs to the dry ingredients and whisk until smooth.
3. Add the shrimp, squid, scallions, carrots, and zucchini to the batter and mix well.
4. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
5. Pour the batter into the skillet and spread it out evenly.
6. Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
7. Use a spatula to flip the pancake over and cook the other side.
8. Once the pancake is cooked through, remove it from the skillet and place it on a serving plate.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 36g
- Protein: 20g
Substitutions for ingredients:
- Shrimp and squid can be substituted with any seafood of your choice.
- Scallions, carrots, and zucchini can be substituted with any vegetables of your choice.
Variations:
- Add chopped garlic or ginger to the batter for extra flavor.
- Add chopped chili peppers for a spicy kick.
- Top the pancake with a fried egg for a breakfast twist.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the pancake from sticking.
- Use a spatula to press down on the pancake while cooking to ensure it cooks evenly.
- Serve the pancake with a dipping sauce of your choice, such as soy sauce or sweet chili sauce.
Storage instructions:
- Store any leftover pancake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pancake, place it in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
- Cut the pancake into wedges and serve on a large platter for a family-style meal.
- Garnish the pancake with chopped scallions and sesame seeds for added color and flavor.
Pairings:
- Serve the seafood pancake with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Kimchi
Troubleshooting advice:
- If the pancake is sticking to the skillet, add more oil to the pan before cooking.
- If the pancake is not cooking through, lower the heat and cook for a longer period of time.
Food safety advice:
- Make sure to cook the seafood pancake to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover pancake in the refrigerator and consume within 3 days.
Food history:
- Seafood pancakes are a popular Korean dish known as haemul pajeon. They are typically served as an appetizer or snack.
Flavor profiles:
- The seafood pancake is savory and slightly sweet, with a crispy texture on the outside and a soft, chewy texture on the inside.
Serving suggestions:
- Serve the seafood pancake as a main dish or appetizer at a dinner party or family gathering.
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Region: Korean