Korean Seafood Pancake Recipe

Ingredients For Korean Seafood Pancake Recipe

• 150 gram Plain flour
• 2 tablespoon Rice flour
• 0.5 teaspoon Salt
• 0.5 teaspoon Baking powder
• 250 milliliter Water
• 1 Egg, lightly whisked
• 0.5 Brown onion, finely chopped
• 120 milliliter Canola oil or sunflower oil
• 8 green shallots, cut into 15-18cm lengths
• 3 centimeter 16 large green prawns, peeled, deveined, cut into pieces
• 3 centimeter 2 squid or calamari tubes, cut into 1 strips
• 2 Long fresh red chillies, thinly sliced diagonally, plus extra, to serve
• 2 Eggs, lightly whisked, extra
• Thinly sliced green shallots, extra, to serve
• 60 milliliter Soy sauce
• 1.5 tablespoon Rice vinegar or white vinegar
• 1 Green shallot, finely chopped