Seafood scallion pancake

Method

1. 01

   Dry and portion the seafood

   Pat shrimp, squid, and mussels very dry, cut to 2 cm, and divide into two equal portions. Keep refrigerated while making the batter and wash every raw-seafood tool.

   

2. 02

   Mix the dipping sauce

   Combine soy sauce, rice vinegar, sesame oil, and gochugaru. Divide into four small dishes so seafood-contacted chopsticks are not repeatedly dipped into one shared bowl.

   

3. 03

   Make a cold thin batter

   Whisk eggs with ice water. Add flour, rice flour, and salt and stir only 15–20 strokes, until no dry pockets remain; keep the batter cold and slightly lumpy.

   

4. 04

   Lay out the first pancake

   Heat a 28 cm nonstick skillet over medium-high for 3 minutes and add 15 ml oil. Lay half the scallions parallel in one layer, then distribute half the seafood evenly over them.

   

5. 05

   Bind with measured batter

   Pour half the batter slowly across the scallions and seafood, filling gaps without covering everything deeply. Press once with a spatula and cook 4 minutes until the edge is crisp and the top loses its wet shine.

   

6. 06

   Turn without folding

   Slide the pancake onto a flat lid, invert the skillet over it, and turn both together. Add 10 ml oil around the edge and cook 4–5 minutes, pressing once, until the centre seafood reaches 74°C.

   

7. 07

   Drain the first pancake

   Transfer to a wire rack, crisp side up, and rest 3 minutes; do not stack or cover. Wipe loose burnt crumbs from the pan without cooling it completely.

   

8. 08

   Cook the second and serve

   Repeat with the remaining scallions, seafood, batter, and 25 ml oil. When the centre reaches 74°C, rack-rest 3 minutes, cut both pancakes into 8 pieces, and serve with the four dipping dishes.