Haemul Pajeon (seafood pancake)

Ingredients:

For the dipping sauce:

• 2 spring onions, finely diced

• 4 tbsp soy sauce

• 1 1/2 tbsp rice vinegar

• 1 tbsp roasted sesame oil

• 1 tbsp crushed roasted sesame seeds

• 1 tbsp Korean chili flakes (gochugaru)

For the batter:

• 300 mL cold water

• 100g rice flour

• 556g self-rising flour

• 2 tbsp Korean soybean paste (doenjang)

• 10 grings of black pepper

• 3 large pinches sea salt

• 10 jumbo tiger prawns, shelled, deveined and butterflied, dried well on paper towels

• 5 spring onions, julienned

• 4 large diver scallops, corals removed, thinly sliced, dried well on paper towels

• 2 red chilis, cut into long, thin strips with seeds

• 1 green chili, cut into long, thin strips with seeds

• 2 large cloves garlic, grated

• 5-6 tbsp vegetable oil, for frying

Directions:

1. For the dipping sauce: mix together the ingredients for the dipping sauce and set aside.

2. For the batter: in a large bowl, gently whisk together the first 6 ingredients until smooth. Add the remaining ingredients and mix to coat well and evenly.

3. Heat the 3 tbsp vegetable oil in a large non-stick frying pan over medium-high heat.

4. Once hot, spoon in 1/3 of the batter and spread it out evenly to make a rectangular pancake, measuring about 6x7 inches (15x18 centimeters).

5. Fry until golden brown and crispy on the bottom, 3-4 minutes. Flip over carefully and cook until the other side is golden, another 3-4 minutes. Set and drain on paper towels.

6. Working in batches, make 2 more pancakes, drizzling more oil as necessary, about 2-3 tbsp per pancakes and adjusting the heat down as needed.

7. Cut the pancakes into pieces to desired size and transfer to a serving plate.

8. Serve immediately with the dipping sauce. Enjoy!