serves
2
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 egg
- 100 g plain flour
- 100 g glutinous rice flour (see Note)
- 100 g spring onion, cut into 5 cm lengths
- ½ large carrot, thinly sliced
- ½ large zucchini, thinly sliced
- 1 squid tube, thickly sliced
- 10 raw prawns, peeled, deveined
- Salt and black pepper
- 200 ml water
- 2 tsp olive oil
For the dipping sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp sesame oil
- A pinch Korean chilli flakes (gochugaru)
- 1 small garlic clove, finely chopped
Instructions
- To make the batter, in a large bowl combine the egg, plain flour and glutinous rice flour, followed by the vegetables, seafood, a generous pinch of salt and pepper and the water. Mix to a thick batter.
- Heat half the oil in a medium frying pan over high heat. Add half the vegetable and seafood pancake batter and cook for 30 seconds, then immediately reduce the heat to medium. Cook, flipping around four times, until cooked through and golden-brown on both sides. Repeat with the remaining mixture and oil to make two vegetable and seafood pancakes.
- While the pajeon cooks, combine the ingredients for the dipping sauce in a small bowl.
- Cut the squid and prawn pajeon into squares, then transfer to a serving plate with the dipping sauce on the side.
Note
- Find glutinous rice flour, in the Asian section of your grocery stores or in local Asian supermarkets.
- This dish pairs well with makgeoli, a Korean rice wine.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
