Pajeon (Korean seafood and spring onion pancakes)
Posted: Mon Apr 17, 2023 6:53 am
I sort of follow John Torode's method from his Sydney to Seoul cookbook. But I spice mine up a bit by adding a bit of shichimi (Japanese seven spice) and a blat of tabasco. I think the pancake would be rather bland otherwise. Just chuck in whatever you have or whatever you fancy.
The basic ingredients are:
1 teaspoon baking powder
150g self-raising flour
200ml cold water
100g mixed prawns and squid, chopped
Veg oil for frying
5 spring onions trimmed and quartered lengthways
John then goes on to make a "net" with the spring onions (ie he places them carefully in a chequered pattern). That seems too much of a faff to me. I just bung the onions into the frying pan and sweat them off.
Make a batter out of the baking powder and flour by adding the water and mixing. Next add in the chopped seafood.
After you've sweated off the spring onions, add the batter mix and fry your pancake. Don't make the pancake too thick or you risk having raw flour in the middle. Better to make two thin pancakes than one big fat one.
Enjoy! It's very quick and easy to make. If you make this please do let us know how you get on.
The basic ingredients are:
1 teaspoon baking powder
150g self-raising flour
200ml cold water
100g mixed prawns and squid, chopped
Veg oil for frying
5 spring onions trimmed and quartered lengthways
John then goes on to make a "net" with the spring onions (ie he places them carefully in a chequered pattern). That seems too much of a faff to me. I just bung the onions into the frying pan and sweat them off.
Make a batter out of the baking powder and flour by adding the water and mixing. Next add in the chopped seafood.
After you've sweated off the spring onions, add the batter mix and fry your pancake. Don't make the pancake too thick or you risk having raw flour in the middle. Better to make two thin pancakes than one big fat one.
Enjoy! It's very quick and easy to make. If you make this please do let us know how you get on.