Directions:
- In a large bowl, whisk the all-purpose flour and the rice flour with the egg, seltzer, toasted sesame oil and 3/4 teaspoon of salt. Add the kimchi, shrimp, squid and scallions to the batter.
- In 2 medium nonstick skillets, heat 1/4 inch of vegetable oil. Spoon 2 mounds of the batter into each skillet and gently spread them into 4- to 5-inch rounds; be sure to evenly distribute the seafood in the pancakes. Cook over moderately high heat until the pancakes are golden and crisp on the bottom, 4 to 5 minutes. Carefully flip and cook over moderate heat until the pancakes are golden and crisp and the batter is cooked through, about 3 minutes longer. Using a slotted spatula, transfer the pancakes to a paper towel-lined plate to drain.
- In a small bowl, combine the soy sauce and rice vinegar. Cut the seafood pancakes into wedges and serve them with the dipping sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.64 Kcal (1393 kJ) | ||
| Calories from fat | 88.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.89g | 15% | |
|---|---|---|---|
| Cholesterol | 128.96mg | 43% | |
| Sodium | 1445.68mg | 60% | |
| Potassium | 249.91mg | 5% | |
| Total Carbs | 42.74g | 14% | |
| Sugars | 0.86g | 3% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 15.91g | 32% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 1.7mg | 9% | |
| Calcium | 50.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 141.57 Kcal (593 kJ) | ||
| Calories from fat | 37.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 15% | |
|---|---|---|---|
| Cholesterol | 54.88mg | 43% | |
| Sodium | 615.27mg | 60% | |
| Potassium | 106.36mg | 5% | |
| Total Carbs | 18.19g | 14% | |
| Sugars | 0.37g | 3% | |
| Dietary Fiber | 0.9g | 8% | |
| Protein | 6.77g | 32% | |
| Vitamin C | 2.6mg | 10% | |
| Iron | 0.7mg | 9% | |
| Calcium | 21.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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