SEAFOOD PANCAKES | Recipes | Judy Joo

Name: SEAFOOD PANCAKES | Recipes | Judy Joo
Ingredients: 115 g (4 oz) rice flour; 6 tbsp self-raising flour; 2 tbsp doenjang (Korean soya bean paste); tsp freshly ground black pepper; 3 large pinches of sea salt; 10 large prawns, peeled, deveined, halved lengthways and patted dry; 4 large diver sea scallops, muscle removed, thinly sliced horizontally and patted dry; 5 spring onions, julienned; 2 large cloves garlic, grated or finely chopped; 2 fresh Korean red chillies or Fresno chillies, cut into long, thin strips; 1 fresh Korean green chilli or jalapeño cut into long, thin strips; Vegetable oil, for frying; Pancake Dipping Sauce, to serve

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HAEMUL PAJEON

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Ingredients

115 g (4 oz) rice flour
6 tbsp self-raising flour
2 tbsp doenjang (Korean soya bean paste)
tsp freshly ground black pepper
3 large pinches of sea salt
10 large prawns, peeled, deveined, halved lengthways and patted dry
4 large diver sea scallops, muscle removed, thinly sliced horizontally and patted dry
5 spring onions, julienned
2 large cloves garlic, grated or finely chopped
2 fresh Korean red chillies or Fresno chillies, cut into long, thin strips
1 fresh Korean green chilli or jalapeño cut into long, thin strips
Vegetable oil, for frying
Pancake Dipping Sauce, to serve