How To make Seafood Pancakes
1 c Flour
1 Pinch salt
1 Egg, lightly beaten
4 ts Oil
1 1/2 c Milk plus 1 Tbsp
1/2 lb Monkfish
6 Scallops
3/4 c Milk
2 Garlic cloves, chopped
1/2 lb Shrimp, shelled
2 tb Butter
3 tb Flour
1/4 c Light cream
1 c Gruyere Cheese
2 tb Parsley, fresh, chopped
1 Salt and pepper
1 1/2 tb Oil for frying
Servings: 10 Make pancake batter by mixing flour and salt in mixing bowl. Make well in center and pour in the egg, 4 tsp oil and 1 cup milk. Whisk to smooth batter then add remaining milk. Remove any skin from monkfish, rinse and cut into bite-size pieces. Pat dry. Rinse and pat dry scallops, cut in half. Pour 3/4 cup milk into saucepan, add garlic and bring to simmer. Add all fish except shrimp. Simmer for 5-6 minutes then add shrimp. When shrimp turn pink remove all fish to a bowl and set aside. Strain fish milk and reserve for sauce. Place butter in saucepan and melt, add flour and stir for 2 minutes, then pour in reserved milk and the cream. Continue to stir and simmer for a few minutes until you have a smooth sauce. Turn heat to low, add cheese and parsley and season to taste with salt and pepper. Add fish, mix well. Preheat oven to 350 degrees F. Place small frying pan or omelet pan over high heat. Lightly grease it with a little oil. Beat pancake batter, then pour 3 Tbsp into pan. Turn pan so bottom is covered evenly with batter and cook for 40-60 seconds, turn and cook 30-40 seconds longer. Transfer to large plate. Continue with remaining batter. (There should be enough filling for 10 pancakes.) Place an equal amount of filling (about 3 Tbsp) in center of each pancake, fold the sides over filling and arrange in ovenproof dish just large enough to hold pancakes. Place in oven for 20 minutes, or until the pancakes are hot through. Serve immediately. These thin pancakes, which conceal a tasty mixture of fish, will appeal to the masked and mysterious side of the Cancerian, who when in need of refreshment and quiet will reture into his or her own protective shell. These can be served as a first course or as a luncheon dish for four, with a green salad and a very chilled white wine. From: "A Taste of Astrology" Posted by: Grandma Sheila (Exner)
How To make Seafood Pancakes's Videos
Korean Seafood Pancakes | Haemuljeon Pajeon | Kravings
Seafood & Spring Onions are added to a batter and then cooked to make these delicious Seafood pancakes served with a stunning dipping sauce. A popular recipe in Korea, the Pajeon or pancake can also be made vegetarian with spring onions, or packed with seafood!
Here are the ingredients and steps to make this recipe!
Korean Seafood Pancakes - Haemuljeon Pajeon
2 cups Seafood
1 tbsp Fish sauce
1 tbsp crushed Pepper
1 tbsp Gochugaru or red pepper flakes
Batter
1 cup all purpose Flour
1 cup potato starch
2 cups Water
1 tsp Baking powder
1 Egg
2 tbsps Fish sauce
2 tbsps Sesame Oil
1 tbsp Gochujara
2 tbsps sliced red Chillies
1 cup julienne of Spring Onions
Asian dipping sauce
3 tbsps Fish sauce
2 tbsps light Soya
1 tbsp Sesame Oil
1 tbsp Mirin
2 tbsps Honey
1 tbsp Gochijara
1/4 cup Spring Onions
Few sliced red chillies
Garnish
Spring Onions
Red Chillies
Cut the seafood into small pieces, reserving some bigger pieces for garnish
Marinate with the fish sauce, pepper and gochugaru
Make the batter with the flour, potato starch, water, baking powder, egg, fish sauce, sesame oil and Gochujara and mix
Add red chilli and spring onion and the seafood
Make dipping sauce by combining all the dipping sauce ingredients together
To make the pancakes, heat some oil and ladle in the pancake batter in a thin layer - add the reserved seafood, red chillies and spring onion and flip
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Super Easy Korean Seafood Pancakes Recipe (Haemul Pajeon 해물 파전) CiCi Li - Asian Home Cooking Recipes
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Korean Seafood Pancakes Recipe! (Homemade Haemul Pajeon)
Making Korean seafood pancakes recipe. In this recipe video, we'll show you how to make homemade Korean seafood pancake. Also known as haemul pajeon, this is a seafood lovers treat!
➡️ SUBSCRIBE to Dished!
This recipe for Korean seafood pancakes (called haemul pajeon or haemul pa jun) with scallions and a dipping sauce is a wonderful snack, appetizer or light lunch recipe idea. The scallions add a fresh, mild bite without making the pancake too onion-y, and this dipping sauce is the perfect complement to the crispy, fried seafood pancake.
If you love this how to make Korean seafood pancakes recipe, let us know what you think in the comments below! #dished
Ingredients for making Korean seafood pancakes:
3/4 cup all-purpose flour
2 tablespoons cornstarch
1/2 tsp salt
3/4 cup ice water
1 egg
vegetable oil
1 Bundle of Green onions
Mixed seafood
chili pepper sliced
Ingredients for making Korean seafood pancakes dipping sauce:
1 tbsp soy sauce
1 tbsp water
1 tbsp rice vinegar
1/2 tsp sesame oil
1/4 tsp red pepper flakes
1/4 tsp sesame seeds
1 chili pepper
1 tsp sliced green onions
Instructions for making Korean seafood pancakes:
- First in a large bowl add your flour
- Followed by your corn starch and salt
- Now add in your ice water
- Followed by your egg
- Mix everything together with a whisk
- Making for seafood pancake batter
Instructions for making Korean seafood pancakes dipping sauce:
- First in a small bowl add your soy sauce
- Then add your water
- Now add your rice vinegar
- Followed by your sesame oil
- Now add your red pepper flakes
- And now your sesame seeds
- Followed by your chili pepper
- And finally add your sliced green onions
- Give it a quick mix and your dipping sauce is ready
Making your Korean seafood pancakes:
- In a frying pan add some vegetable oil
- Now pour in some of your pancake batter
- Line the top of with green onions
- Now add your mixed seafood on top
- Sprinkle on some sliced chili pepper
- Followed by adding more pancake batter
- Cook on one side then flip the pancake and cook the other side
- Your Korean seafood pancakes are now ready to serve!
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How To Make Korean Seafood Scallion Pancakes • Tasty Recipes
This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It’s topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!
Recipe:
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Korean Seafood Pancakes 해물파전 Recipe
Crispy pancakes stuffed with succulent seafood. A few simple ingredients make the batter and whatever seafood you like/have/can afford goes into it to make it a delicious appetizer, party food, or part of an authentic Korean meal.
2 c unbleached all purpose flour
½ c rice flour (not sweet rice)
1¼ ts fine salt
2¼ c cold filtered water
1½ c seafood of your choice
3 chopped green onions
Dipping Sauce
¼ c soy sauce
2 ts toasted sesame seeds
2 ts sesame oil
½ ts minced garlic
1 chopped green onion
1 ts red pepper flakes
1 ts vinegar
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Creamy Seafood Pancakes. Subscribe for full recipe