FROM SOIL2SERVICE
Like many cuisines, there are a lot of different versions and processes to make similar items. At Soil2Service, we love the Korean seafood pancake and this is one version that can be prepared quickly at home.
Ingredients
- 4 large eggs
- 2 ounces all-purpose flour
- 1 tablespoon potato starch
- Salt to taste
- Pepper to taste
- Pinch of MSG
- Vegetable oil
- 6 ounces mixed seafood (such as a frozen mix of shrimp, mussels, calamari)
- 4–6 green onions, cut into 1-inch strips
Preparation
Crack the eggs into a large bowl and vigorously whisk. Whisk in the flour and potato starch. Add the salt, pepper and MSG.
In a 10-inch or larger sauté pan, heat some vegetable oil. Add the seafood mix and warm through.
Pour the egg mixture over the seafood and sprinkle the green onion on top. Reduce heat to medium and cook for 2–3 minutes, until just set. Carefully flip the entire pancake over and continue cooking for 3–4 minutes.
Flip again and present on serving plate. Cut into wedges and serve with dipping sauces. See page 47.
