Photography 2 – 4 by Leslie Santarina 

KOREAN SEAFOOD PANCAKE (해물파전) – 3-4 Servings (makes 3 pancakes)

INGREDIENT
2 green onion
4 small bundle of chives
1 trimmed leek
8 frozen cooked, cleaned shrimp (halved)
4 frozen cooked, cleaned calamari (body & tentacles)
1 cup Korean pancake mix (부침가루)
⅓ cup all purpose flour
1 tbsp potato starch
3/4 cup water
1-2 large ice cube
Vegetable oil

DIPPING SAUCE
2 tbsp soy sauce
1 tsp vinegar
1 tsp sugar
½ tsp sesame seed oil
½ tsp sesame seed
1 tbsp water

PREPARATION
Thaw cooked shrimp and calamari in cold water 15-20 min and drain. / cut shrimp in halves by slicing horizontally from the back so it would be flat. / cut both calamari body and tentacles in small bite sizes. / clean and cut all greens (green onion, chives and leek) in thin match sticks about 2 inches long.

COOKING INSTRUCTION
1. Make pancake batter by mixing the pancake mix, flour and starch and water. Batter should be thick but runny, similar consistency as breakfast pancakes. Add more water or pancake mix to get the consistency.
TIP / Adding 1 or 2 ice cubes will make the pancake extra crispy on the edges.
2. Add all prepped ingredients in the batter and mix it.
3. In medium-large skillet pan, add and heat generous amount of vegetable oil.
4. Spread the pancake mix evenly to cover the pan leaving little bit of room on the edge. Use chopsticks or fork to move the bigger seafood pieces so it will be evenly spread.
NOTE / I like making my pancakes thinner for crispier texture. It’s also easier to flip them.
5. Once the edges start to crisp up and middle is almost cooked, flip it over. Taking a peek on the other side before flipping usually helps! Press down flat to help cook the other side. Flip it one more time and add more oil to the round edges. Keep pressing until both sides are thoroughly cooked, slide it down to the plate to serve.