CRISPY KOREAN SHRIMP AND SCALLION PANCAKES (HAEMUL PAJEON)

Crispy Korean Shrimp and Scallion Pancakes (Haemul Pajeon) image

Number Of Ingredients 14

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1/2 cup all purpose flour
1/2 cup potato starch or 1/2 rice flour and 1/2 potato starch
3/4 teaspoon fine sea salt
1/2 teaspoon baking powder
3/4 cup ice water
1 1/2 cups shrimp, cut into bite sizes
1 tablespoon sesame oil
6 stalks scallions, chopped into 3 inch pieces, sliced thin
1 egg - large
3 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon grated ginger or garlic - optional
1/2 teaspoon sesame oil
1 pinch granulated sugar or honey

Steps:

Prepare the seafood, scallions and optional pepper, draining excess water. (Wet ingredients will make pajeon soggy.) Cut the scallions in half crosswise. Cut the white part of the scallions lengthwise if thick. Mix the seafood with the sesame oil.
In a large bowl, mix the pancake mix with 3/4 cup icy cold water and slightly beaten egg. You may need a couple more tablespoons but add one tablespoon at a time. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe batter. (For a crispy pajeon, the batter should be relatively thin.) Mix in the seafood.
Heat 3 to 4 tablespoons of vegetable oil in a non-stick pan over medium high heat, ladle 1/2 of the mixture into the pan and spread it evenly into a thin round shape.
Arrange the scallions in a single layer on top of the batter, pressing them down into the batter.
Cook until the bottom is golden brown (3 - 4 minutes). Reduce the heat to medium if the pancake is browning too fast.
Turn it over, adding more oil (2 to 3 tablespoons) around the edges. Cook for another 3 - 4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with dipping sauce.
Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar.