Korean clam and scallion pancakes

By mona

(Jogae Pa Jon) by Hyungshin Song
Food Network

Ingredients

• For the Sauce:
• 1 cup flour
• 1/4 cup rice flour
• 2 egg whites
• 1 cup water
• 1/2 cup fresh cherrystone clams, chopped
• 2 bunches scallions (white parts only), cut into batons
• 2 tablespoons serrano or green Thai-bird chilies, sliced
• 1/2 teaspoon salt
• 2 tablespoons oil
• 1/4 cup soy sauce
• 1 clove garlic, chopped
• 2 teaspoons chopped scallion
• 1 teaspoon toasted sesame seeds
• 1 teaspoon sesame oil
• 1 teaspoon vinegar
• 1/4 teaspoon black pepper

Details

Servings 4
Cooking time 20mins

Preparation

Step 1

In a bowl, whisk together the flour, water, and egg whites until the batter is smooth. Stir in the clams, scallions, and salt. To a heated pan, add the oil. Scoop 2 tablespoons of the batter into the pan to form pancakes about 3-inches in diameter. Let cook for about 3 minutes per side until golden.

To make the sauce, combine all sauce ingredients. Serve the pancakes immediately with the sauce