Spicy Seafood and Scallion Pancake recipe - ingredients, nutrition and when to eat it
This spicy seafood and scallion pancake is made with squid, shrimp, and scallions folded into a flour batter and pan-fried until golden.
This spicy seafood and scallion pancake is made with squid, shrimp, and scallions folded into a flour batter and pan-fried until golden. The crisp edges and chewy seafood pair with the sharp heat of chili, making it perfect for a rainy evening or a filling snack.
Street food · 25 minutes to cook
Nutrition (per 397.5g serving): 605.9 kcal · protein 31.6g · carbohydrate 57.7g · fat 26.4g · sodium 1066.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the seafood dry so the batter doesn't get watery and the edges turn out crispier.
Tips: Don't overmix the batter; stir just until the ingredients come together for a lighter texture.
Tips: Heat the pan well before adding oil. After flipping the pancake, add a little more oil around the edges so it browns evenly.
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Ingredients (1 serving)
- Squid — 50 g
- Shrimp — 40 g
- Scallions — 60 g
- Korean pancake mix — 70 g
- Water — 90 ml
- Cheongyang chili pepper — 1 pc
- Egg — 1 pc
- Cooking oil — 1.5 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 0.5 tsp