Korean fish pancakes | Marine Stewardship Council

Ingredients

• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 25 g/1 oz/2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp rice vinegar
• ½ garlic clove, crushed
• ½ red chilli (chile), deseeded and finely chopped
• 1 tbsp white sesame seeds
• 250 g/9 oz/1¾ cups plain (all-purpose) flour#
• 250 ml/8 fl oz/1 cup cold water
• 2 eggs, beaten
• 4 MSC certified scallops, removed from their shells
• 4 MSC certified squid, cleaned and cut into small pieces
• 4 MSC certified large prawns (shrimp), peeled
• 12 spring onions (scallions), cut into 4-cm/1½-inch lengths
• 2 red (bell) peppers, deseeded and diced, plus extra for garnish
• 2 jalapeño chillies (chiles), sliced, plus extra for garnish
• Handful of coriander (cilantro), leaves pulled from their stalks
• ½ red chilli (chile), thinly sliced sunflower oil, for frying
• Salt
• Lime halves, to serve