Haemul Pajeon (Seafood Scallion Pancake)

Ingredients

• 5 1/4 ozplain flour
• 1 3/4 ozpotato starch, this is what makes the edges shatter
• 2eggs, beaten
• 1 cupcold water, as cold as you can get it
• 3/4 tspsea salt
• 12spring onions, trimmed and left whole
• 5 1/4 ozsquid, cleaned and cut into small rings
• 5 1/4 ozraw prawns, peeled and roughly chopped
• 1red chilli, sliced
• 1/3 cupvegetable oil
• 2 tbspsoy sauce, for the dipping sauce
• 1 tbsprice vinegar, for the dipping sauce
• 1 tsptoasted sesame seeds, for the dipping sauce

Method

1. 1

   Whisk the flour, potato starch and salt together, then beat in the cold water until you have a thin, smooth batter about the consistency of single cream. Leave it in the fridge while you prepare everything else.

2. 2

   Pat the squid and prawns thoroughly dry on kitchen paper. Wet seafood will steam the pancake from the inside.

3. 3

   Heat 3 tablespoons of the oil in a large frying pan over a medium-high heat. Lay the whole spring onions in a tight single layer covering the base of the pan.

4. 4

   Pour the batter evenly over the spring onions, then scatter the squid, prawns and chilli across the surface. Cook for 5 minutes, until the underside is set and golden and the edges look lacy.

5. 5

   Pour the beaten egg over the top and let it set for a minute. Slide the pancake onto a plate, invert the pan over it and turn the whole thing over, then add the remaining oil around the edge and cook for 4 minutes more until crisp.

6. 6

   Stir the soy sauce, rice vinegar and sesame seeds together. Cut the pancake into wedges and serve straight away, with the sauce alongside.