Korean Seafood Pancake
繁體中文

Ingredients

Korean pancake mix 2/3 lb (300g) Water 2 cup Store bought seafood mix (defrosted and drain) 1/2 lb (225g) Shell shrimp (cut large dice) 1/2 lb (225g) Salt 1/3 tsp Ground white pepper 1/4 tsp Scallion (cut 4cm/2.5" segments) 6 stalk Garlic chive (cut 4cm/2.5" segments) 1 small bunch Carrot (cut 4cm/2.5" julienne) 1/2 small Dipping sauce     Soy sauce 2 Tbs     Rice vinegar 2 Tbs     Mirin 1 Tbs     Sesame oil 1 tsp     Minced scallion 1 Tbs     Roasted white sesame seed 1 tsp

Instructions

1.	For the dipping sauce, mix soy sauce, rice venigar, mirin, sesame oil, minced scallion and white sesame seeds in a small bowl.
2.	Mix the pancake mix with 2 cups of water. Set it aside for 10 minutes.
3.	Marinate the mixed seafood and shrimp with salt and white pepper for 10 minutes. Add the marinated seafood, carrot, scallion and garlic chive to the batter; stir until combined
4.	Add 2 tbs. of oil to a heated 10" non-stick pan. Pour half of the batter in the pan and shake the pan to make the mixture spread evenly. Pan-fry over medium heat until golden brown and crispy on both sides. This recipe can make two seafood pancakes.
5.	Cut the pancakes into small pieces and serve with the dipping sauce.

韓式海鮮煎餅
ENGLISH

材料

韓式煎餅預拌粉 2/3 磅 (300克) 水 2 杯 袋裝混合海鮮 (解凍濾乾水份) 1/2 磅 (225克) 蝦仁 (切大粒) 1/2 磅 (225克) 鹽 1/3 小匙 白胡椒粉 1/4 小匙 青蔥 (切4cm/2.5"小段) 6 支 韭菜 (切4cm/2.5"小段) 1 小把 胡蘿蔔 (切4cm/2.5"細絲) 1/2 小根 沾料     醬油 2 大匙     米醋 2 大匙     味霖 1 大匙     麻油 1 小匙     蔥花 1 大匙     熟白芝麻 1 小匙

做法

1.	將沾料的醬油，米醋，味霖，麻油，蔥花和白芝麻在小碗裡調勻。
2.	把煎餅預拌粉和2杯水拌勻，靜置一旁10分鐘。
3.	混合海鮮和蝦仁用醃和白胡椒醃10分鐘。然後與紅蘿蔔，蔥和韭菜一起放進麵糊裡充分混合。
4.	燒熱10吋不沾平底鍋後加入2大匙油。倒入1/2含餡料的麵糊到鍋裡，輕輕晃動鍋子讓麵糊分佈均勻，再用中火將兩面煎脆並呈金黃色。此配方可以做兩個煎餅。
5.	煎餅起鍋後切成小塊，食用時佐以步驟1的沾醬。

最後更新 (Last Update): 05/02/2021
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