Ingredients
Equipment
Method
- In a medium-sized bowl, combine the flour, cornstarch, salt, garlic powder, and onion powder. Add the icy cold water and whisk until well combined. Pour the batter into a measuring jug for easy pouring.
- Add about 3 tablespoons of cooking oil to a moderately heated frying pan. Spread the oil evenly. Increase the heat to high and preheat the pan until it is hot. Be careful as the oil heats up.
- Wait until the oil is hot, about 1 minute. Test by dropping a small amount of batter into the pan; if it sizzles, the oil is ready. Reduce the heat to medium-high. Pour just under half a cup of batter into the pan and spread it thinly and evenly.
- Arrange 6 green onion tops on the batter, parallel to each other. Pour a little more batter over and between the green onions to fill any gaps. Reduce the heat to medium.
- Sparingly place calamari, prawns, and red chilies (if using) over the green onions.
- Drizzle half of the beaten egg over the pancake using a spoon. While cooking, gently move the pancake in a circular motion to prevent sticking.
- Flip the pancake when the top is partially cooked, about 4 minutes. This makes flipping easier. If needed, add more oil around the edges to help release it. Press the pancake with a spatula a couple of times to make it crispy. Cook for another 3 to 4 minutes. Turn off the heat and transfer the pancake to a plate or cutting board.
- Repeat steps 2 to 7 with the remaining ingredients to make the second pancake.
- Slice the pancake into bite-sized pieces and serve with Korean pancake sauce.
Nutrition
Notes
This recipe makes 2 pancakes, which is enough for 4 servings as an appetizer. Note that 1 cup equals 250 ml and 1 Tbsp equals 15 ml. If you prefer to use a Korean pancake mix, you can omit the flour, cornstarch, salt, garlic powder, and onion powder.