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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup all-purpose flour |
1/4 cup rice flour |
1 large egg, beaten |
3/4 cup plus 2 tablespoons seltzer or sparkling water |
1/2 teaspoon toasted sesame oil |
salt |
1/2 cup kimchi, drained, pressed dry and chopped |
4 ounces medium shrimp, shelled, deveined and split horizontally |
4 ounces baby squid, bodies cut into 1/4-inch rings, tentacles halved |
4 large scallions, thinly sliced |
vegetable oil, for frying |
1/4 cup soy sauce |
1/4 cup unseasoned rice vinegar |
Directions:
1. 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.
2. 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.
3. In a small bowl, combine the soy sauce and rice vinegar. Cut the seafood pancakes into wedges and serve them with the dipping sauce.
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