SCALLION PANCAKES WITH SQUID

SCALLION PANCAKES WITH SQUID image

Yield 4

Number Of Ingredients 13

Previous Next

1/4 cup soy sauce
6 teaspoons rice wine vinegar
1 tablespoon plus 1 teaspoon mirin
2 tablespoons plus 2 teaspoons Korean denjang (fermented soybean paste) or Japanese red miso paste
1 tablespoon grated garlic
1 teaspoon grated ginger
1 egg yolk
Grapeseed or vegetable oil, for frying
200 grams rice flour (about 1 1/3 cups)
150 grams all-purpose flour (about 1 cup)
4 grams baking powder (about 1/2 teaspoon)
1 pound squid, cleaned and cut into 1/2-inch rings
2 bunches whole scallions, trimmed and cut into 1-inch pieces

Steps:

1. In a small bowl, prepare the dipping sauce. Whisk together 2 tablespoons of the soy sauce, 2 teaspoons of the rice wine vinegar and mirin. Set aside. 2. In another small bowl, combine the remaining 2 tablespoons soy sauce, the remaining 4 teaspoons rice wine vinegar, denjang or miso paste, garlic, ginger, egg yolk, 1 cup of water and mix well. 3. Heat a 10-inch skillet over medium-high heat with 1/4-inch grapeseed or vegetable oil. The oil should be hot, but not smoking, about 325 degrees. 4. In a large bowl, mix the rice flour, all-purpose flour and baking powder. Add the squid and scallions and toss to combine. Pour in the denjang mixture and stir until just combined, taking care not to overmix. 5. Carefully spoon half of the batter into the hot pan and fry until the bottom is golden and crispy, about 3 to 4 minutes. Flip and fry for another 3 to 4 minutes until crispy and cooked through. Transfer to a rimmed baking sheet lined with paper towels so oil can drain. Repeat with the second half of the batter. Cut pancakes in quarters and serve with the dipping sauce.