Korean Seafood Pancake

By Dottiejk

Ingredients

• 3/4 cup all purpose flour
• 1/4 cup rice flour
• 1 large egg; beaten
• 3/4 cup + 2 tablespoon seltzer or sparkling water
• 1/2 teaspoon toasted sesame oil
• Salt
• 1/2 cup kimchi; drained,pressed dry,chopped
• 4 ounces medium shrimp; split horizontally
• 4 ounces crab, claw meat
• 4 large scallions; thinly sliced
• vegetable oil for frying
• 1/4 cup soy sauce
• 1/4 cup unseasoned rice vinegar

Preparation

Step 1

In a large bowl, whisk the all-purpose flour and rice flour with the egg,
seltzer, toasted sesame oil and 3/4 teaspoon salt. Add the kimchi shrimp,
crab and scallions to the batter.

In two medium nonstick skillets, heat vegetable oil. Spoon 2 mounds of the
batter into each skillet and gently spread into 4-5 inch rounds; be sure to evenly distribute the seafood in the pancakes. Cook over moderately high heat until the pancakes are golden and crisp on the bottom, 4 to 5 minutes.Carefully flip and cook over moderate heat until the pancakes are golden and crisp and the batter is cooked through, about 3 minutes longer. Using a slotted spatula, transfer the pancakes to a paper towel lined plate to drain.

In a small bowl, combine the soy sauce and rice vinegar. Cut the pancakes
into wedges and serve them with the dipping sauce.