The previous steamed cupcakes using Korean pancake mix turned out disastrous but not these savoury seafood pancakes! hehehe....For a complete meal, I also prepared a pot of Korean cabbage soup to serve with the pancakes. My kids just cannot live without soup for almost every meal!
Korean Seafood Pancakes, Hemul Pajeon, 해물파전
- 200gm korean pancake mix
- 250ml water
- 120gm onion, thinly sliced
- 80gm spring onion, finely chopped
- 150gm fresh squid, thinly sliced
- 100gm fresh prawns, diced
- 1/4 tsp salt
- Marinate squid and prawn with salt briefly. Set aside.
- Combine pancake mix and water in a mixing bowl. Stir till a thick and smooth batter is formed.
- Add in onion, spring onion, squid and prawn and mix well.
- Heat some oil in a non-stick pan, scoop 2 heap tbsp of the batter onto heated pan and pan fry for 3 mins on each side until golden brown. Alternatively, you can make a few large ones instead of individual small pancakes. Larger pancakes will take longer time to cook through.
For kimchi flavoured pancakes : Instead of 250ml plain water, replaced with 150ml water and 100ml kimchi gravy. Add 1/3 cup kimchi (drained well and finely chopped) into the batter.
- 700gm napa cabbage
- 1/3 cup soy bean paste
- 10 dried anchovies
- 5 cups water
- 1 green chilli
- 6 cloves garlic
- 2 tbsp flour
- Bring a pot of water to boil, add in chopped cabbage and boil for a minute. Drain away water and finely sliced the softened cabbage.
- Place the cabbage back into the pot. Add in bean paste, anchovies, green chilli, garlic and flour. Mix well.
- Add in water and bring to boil. Cook for 20 mins over medium heat. Lower heat and simmer for another 10mins.
For spicy variation, ladle desired amount of soup into a small saucepan, add in tbsp of korean chilli paste and bring to boil till paste is well dissolved!