Crispy crunchy seafood and veggie pancakes are a snack to die for! I'm a savory gal and love rich savory foods. These Korean savory pancakes are called, "Pajeon". The "pa" stands for scallion and the "jeon" translate to pan fried battered food! One of the most popular Korean pancake is the "seafood" pancake! Widely available and served in Korean restaurants as an appetizer. It is always accompanied by a soy-vinegar dipping sauce.
I love the crispy batter, so my batter to filling ratio is always on the more generous side! For a crispier pancake, lots of oil must be used. Almost like deep frying but in a shallow pan instead. The ratio of filling to batter is all up to you and your preference. The filling amount is suggested and more can be added to your liking.
To accompany my seafood pancake, I will be making a dipping sauce from pre-made "Ponzu" sauce! It has the same components as a sauce from scratch, but less work for me on a week night. Ponzu sauce has a tangy soy and vinegar flavor and with added sugar and sesame oil, it tastes amazing with the seafood pancake!
{Ingredients} Recipe makes 3 to 4 six-inch pancakes.
{Batter}
1 cup all purpose flour
1.5 cup rice flour
1/2 cup potato starch
1/2 tsp baking powder
1 tsp salt
1 tsp black pepper
1.5 cup water
Veggie oil
{Filling}
1 carrot julienned
1/2 yellow onion julienned
1 bundle scallion chopped
1/2 cup chopped shrimp
1/2 cup chopped calamari
{Dipping Sauce}
1/2 cup Ponzu sauce
2 tbsp water
2 tbsp sugar
1 tbsp sesame oil
{Method}
Mix all dry ingredients for the batter.
Add water and mix till smooth.
Prepare filling material and add to batter. Mix well till everything is covered.
Add 1/4 cup oil to cooking pan. Set heat to medium high. Wait for heat to become hot.
Ladle in batter until a 6-inch pancake is formed.
Reduce heat to medium and cook for 4-5 minutes per side.
Make dipping sauce by mixing the ponzu sauce, water, sugar and sesame oil.
Plate up the seafood pancakes and serve with the dipping sauce. Enjoy!
