Savory Seafood Pancake - Korean Style

• -2 cups of All Purpose flour
• -1 cup of rice flour
• -1 teaspoon of sugar
• -1 o teaspoon of baking powder
• -1 o teaspoon of salt and pepper
• -1 teaspoon of sweet paprika
• -2 teaspoon of onion powder
• -5 cups of water (depending on humidity, add or subtract up to a o cup of water)
• -1 cup of raw clam, meat only, cleaned
• -2 cups of green onion or scallions, chopped into 3 sticks. (for even cooking, omit the white parts)
• -1 cup of bean sprouts
• - o cup of grated carrots, squeeze as much juice out
• -2 medium zucchinis, chopped into matchsticks (about 1/8 wide, 2 long), about 1 o cups
• -1 medium uncooked squid, sliced thinly (about 3/8) like matchsticks
• -1 dozen uncooked shrimp, sliced sideways (the way you would butterfly a shrimp) once. (will yield 24 pieces of sliced shrimp)
• -1 dozen mussels, steamed and meat roughly chopped (thick chunks for texture)
• (*Note: For faster preparation, you can use frozen seafood medley mix, defrosted and roughly chopped)
• Dipping Sauce
• -3 tablespoon of soy sauce
• -2 tablespoon of rice wine vinegar
• -1 teaspoon of toasted sesame seed oil
• - o teaspoon of pepper flakes (optional)

1. * Pancake
2. Combine the first 6 dry ingredients in a large bowl. Whisk until combined.
3. Slowly add water, a cup at a time until consistency is slightly thinner than pancake batter (do not over mix)
4. (note: when adding the vegetables and seafood, the mixture will be thinner, which is what we want as thinner batter yields crispier pancake)
5. On a chopping board, mince the raw clam meat until it forms a gooey consistency, about 5 mins. Add the minced clams into the batter and mix until combined.
6. Slowly fold in the prepared vegetables and seafood into the batter. Fold until all the vegetable/meat is combine evenly in the batter.
7. (Note there should be just enough batter to fully coat all the seafood/veggies)
8. Preheat a griddle pan up to 375F. Pour 2 tablespoon of oil per pancake. Pour 1/4 cup of batter onto the pan, making sure the oil is around the batter to crisp it up. Spread the batter so it creates a thin single layer, about 4 1/2 - 5" diameter circles. Add 2-3 rings of red pepper on top for garnish.
9. Leave it for 2-3 mins until the edges are cooked and slightly harden, flip it over and press down with spatula to flatten the cakes. Cook another 1-2 mins.
10. Repeat above step once more until both sides are slightly golden. Set aside on a plate with paper towel to drain oil.
11. Right before serving:
12. After the pancakes are cooked and set aside, raise the griddle to 400F. Without adding additional oil, placed the already cooked pancakes on the griddle, crisping it up by cooking both sides once more, total 2-3 mins. The cakes are doen when they are slightly darker golden brown and crispy on the surface and edges.
13. Serve while hot with the dipping sauce.
14. * Sauce
15. Combine all the ingredients in a bowl and whisk until mixed. Dip the pancakes into sauce directly and enjoy.

flour, flour, sugar, baking powder, salt, sweet paprika, onion powder, water, only, green onion, bean sprouts, carrots, zucchinis, shrimp, mussels, medley mix, dipping sauce, soy sauce, rice wine vinegar, oil, pepper

Taken from www.epicurious.com/recipes/member/views/savory-seafood-pancake-korean-style-1201147 (may not work)