Ingredients
- DIPPING SAUCE:
- INGREDIENTS
- 4 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon gochugaru (Korean chile flakes)
- 1 tablespoon toasted sesame oil
- 1 tablespoon crushed toasted sesame seeds
- 2 spring onions or scallions, finely diced
- BATTER:
- 1 1/3 cups (300 milliliters) cold water
- 2/3 cup (100 grams) rice flour
- 7 tablespoons (55 grams) self-rising flour
- 2 tablespoons dwenjang (Korean soybean paste)
- 10 grinds black pepper
- 3 large pinches kosher salt or sea salt
- 10 jumbo tiger prawns, shelled, deveined, butterflied and dried well on paper towels (6 ounces/170 grams prepped weight)
- 5 spring onions or scallions, julienned
- 4 large diver scallops (6 ounces/170 grams), muscles removed, thinly sliced and dried well on paper towels
- 2 red chiles, cut into long thin strips, with seeds
- 2 large cloves garlic, grated
- 1 green chile, cut into long thin strips, with seeds
- Vegetable oil for frying
Preparation
Step 1
For the dipping sauce: In a small bowl, mix together the soy sauce, vinegar, gochugaru, sesame oil, sesame seeds and spring onions and set aside.
For the batter: In a large bowl, gently whisk together the water, rice flour, self-rising flour, dwenjang, black pepper and salt until smooth. Add the prawns, spring onions, scallops, red chiles, garlic and green chiles and mix to coat well and evenly.
Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Once hot, spoon in one-third of the batter and spread out evenly to make a rectangular pancake measuring about 6 by 7 inches (15 by 18 centimeters). Fry until golden brown and crispy on the bottom, 3 to 4 minutes. Flip over carefully and cook until the other side is golden, another 3 to 4 minutes. Drain on paper towels. Working in batches, make 2 more pancakes, drizzling in more oil as necessary, about 2 to 3 tablespoons per pancake, and adjusting the heat down as needed.
Cut the pancakes into pieces of desired size and transfer to a serving plate. Serve immediately with the dipping sauce.