Ingredients
Equipment
Method
- In a medium-sized bowl, combine the flour, cornstarch, fine salt, garlic powder, and onion powder. Add the icy cold water and whisk well until you have a smooth batter. Pour the batter into a measuring jug for easy handling.
- Heat about 3 tablespoons of cooking oil in a frying pan over medium-high heat. Ensure the oil is evenly spread. Increase the heat to high and preheat the pan for about 1 minute until very hot. Be careful as the oil heats up.
- To test if the oil is ready, drop a small amount of batter into the pan. If it sizzles immediately, the oil is hot enough. Reduce the heat to medium-high. Pour just under half a cup of batter into the pan and spread it thinly and evenly.
- Arrange 6 green onion tops parallel to each other on top of the batter. Pour a small amount of batter over and between the green onions to fill any gaps. Reduce the heat to medium.
- Sparingly place pieces of calamari, prawns, and red chilies (if using) over the green onions.
- Drizzle half of the beaten egg over the pancake using a spoon. While it cooks, gently move the pancake in a circular motion to prevent sticking.
- Flip the pancake when the top is partially cooked, which usually takes about 4 minutes. This makes flipping easier. If the pancake sticks, add a little more oil around the edges. Press down gently with a spatula a couple of times to help it crisp up. Cook for another 3 to 4 minutes. Turn off the heat and transfer the pancake to a plate or cutting board.
- Repeat steps 2 through 7 with the remaining ingredients to make the second pancake.
- Slice the pancakes into bite-sized pieces and serve with Korean pancake sauce.
Nutrition
Notes
This recipe makes 2 pancakes, which is enough for 4 servings as an appetizer. Note that 1 cup is equivalent to 250 ml, and 1 Tbsp is 15 ml. If you prefer to use a Korean pancake mix, you can omit the flour, cornstarch, salt, garlic powder, and onion powder.