Clam and Scallion Pancakes (Jogae Pa Jon) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 cup flour |
1/4 cup rice flour |
2 egg whites |
1 cup water |
1/2 cup fresh cherrystone clams, chopped |
2 bunches scallions (white parts only), cut into batons |
2 tablespoons serrano or green thai-bird chilies, sliced |
1/2 teaspoon salt |
2 tablespoons oil |
1/4 cup soy sauce |
1 clove garlic, chopped |
2 teaspoons chopped scallion |
1 teaspoon toasted sesame seeds |
1 teaspoon sesame oil |
1 teaspoon vinegar |
1/4 teaspoon black pepper |
Directions:
1. In a bowl, whisk together the flour, water, and egg whites until the batter is smooth. Stir in the clams, scallions, and salt. To a heated pan, add the oil. Scoop 2 tablespoons of the batter into the pan to form pancakes about 3-inches in diameter. Let cook for about 3 minutes per side until golden.
2. To make the sauce, combine all sauce ingredients. Serve the pancakes immediately with the sauce.
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