These pancakes will make anyone eat more veg! | Korean Vegetable Pancakes #AtHome | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Korean-style Prawn & Scallion Pancakes - Marion's Kitchen
How to make easy Korean scallion pancakes with seafood. Who says you can't havepancakes for dinner? These Korean seafood pancakes are substantial enough for dinner and pretty enough for a party snack.
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Music:
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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MUSIC
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How to make Pajeon, Korean Scallion Pancakes
Seafood pancakes: rich and delicious, you will love this recipe!
This savory pancake is very filling and so easy to make! INGREDIENTS
• 4 oz shrimp, sliced and peeled
• 4 oz clam meat, sliced
• 8 oz squid, sliced
• 1 green chili pepper, sliced
• 3 green onions, chopped
• 1 tbsp carrot, chopped
• ½ cup flour
• ½ cup potato starch
• 1 egg
• ½ cup water
• 1 tbsp fish sauce
• 1/4 tsp salt
• ½ tsp ground black pepper
• 2 tsp sesame oil
• 5 tbsp vegetable oil
METHOD
Put the shrimp, clams and squid in a bowl. Add green chili, scallions, carrots, flour, potato starch, egg, water, fish sauce, salt, black pepper and sesame oil. Mix all together.
Heat a non-stick frying pan over medium heat. Add about 2-3 tablespoons of vegetable oil.
Take 1 or 2 tablespoons of the mixture and place it in the pan. Shape it into ½ inch round pancakes about 3 inches thick with a spoon. Make a few more pancakes until your skillet is filled with them.
Flip the pancakes and cook for another 2 minutes, and then flip them over again. Cook for another 1-2 minutes, until both sides are light golden brown and crispy.
Buchimgae Seafood Pancakes Recipe (Korean Classic Dish) FILIPINO COOKING
This dish is very popular on rainy days among Koreans. Watch the video to know the step-by-step procedure. Enjoy! ????
You might need the following ingredients:
- Chives (Kutsay)
- Green onions
- Squids
- Shrimps
- All-purpose flour
- Glutinous rice flour (Mochi flour)
- Water
- Korean sesame oil
- Eggs
For the dipping sauce:
- Garlic
- Sesame seeds
- Spring onions
- Chili peppers
- Korean ground pepper powder
- Soy sauce
- Rice vinegar
- Sugar
- Korean sesame oil
Recipe:
Step 1 - Prepare the squid (slice into rings), and shrimp (remove the shell and slice into small pieces), dice the spring onions, and slice them in equal sizes to the chives.
Step 2 - In making the batter, combine all-purpose flour and glutinous rice flour in a bowl. Whisk while adding water.
Step 3 - Put in the squid, shrimp, spring onions, and chives with the batter. Mix thoroughly. Season with salt.
Step 4 - Whisk 2 eggs in a bowl. Set this aside.
Step 5 -Heat oil in the pan. Scoop a batter and transfer it to a saucer. From the saucer, pour the batter into the pan and cook for 2 to 3 minutes until the edges are slightly brown.
Step 6 - Add the beaten egg over the top. Cook for another minute. Turn and cook for at least 2 to 3 minutes.
Do the same for the rest of the batter.
Step 7 - To make the sauce, combine soy sauce, the white part of the spring onions, red and green chili peppers, garlic, rice vinegar, Korean sesame oil, sesame seed, sugar, and Korean ground pepper. Mix well.
Let the cooking do the talking!
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