Korean Seafood Pancakes

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1 large egg
• 1 3/4 cups water
• 1/4 cup vegetable oil
• 4 large scallions, halved crosswise and cut into very thin strips
• 1 large red bell pepper, cut into thin strips
• 1 large jalapeno--halved, seeded and thinly sliced
• 1/2 pound medium shrimp--shelled, deveined and halved lengthwise
• 1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles cut in half
• Soy Dipping Sauce

1. In a large bowl, sift together the flour, cornstarch and salt. Whisk the egg with the water, then whisk into the flour mixture until smooth.
2. In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add one quarter each of the scallions, red pepper and jalapeno and cook over high heat until barely softened, about 1 minute. Add one quarter each of the shrimp and squid, scattering them evenly in the pan. Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients. Cut them into quarters, or serve whole, with Soy Dipping Sauce.

flour, cornstarch, salt, egg, water, vegetable oil, scallions, red bell pepper, shrimp, bodies

Taken from www.myrecipes.com/recipe/korean-seafood-pancakes (may not work)