Recipe for Seafood Pancakes (Pa Jun)

• 1/4 cup squid (sliced thin)
• 1/4 cup green capsicum or green bell pepper (sliced thin)
• 1/4 cup small shrimps
• 1/4 cup red capsicum or red bell pepper (sliced thin)
• 1/2 cup spring onions (sectioned, sliced thin)
• 1/4 cup sweet rice flour
• 1/4 cup all-purpose flour
• pinch of white pepper
• 1/4 tsp salt
• 1/4 tsp garlic (minced)
• 1/4 tsp sesame oil
• 1 egg (beaten)
• 2 tbsp water

Ingredients for Pancake Sauce (Yang Nyum Jang)

• 1/4 cup light soy sauce
• 1 tsp onion
• 1 tsp green onion
• 1 tsp red capsicum
• 1 tsp carrot
• 1 tsp sugar
• 1 tsp chilli powder
• 1/2 tsp sesame seed (toasted)

How to make Pancake Sauce: Blend everything together in a blender. This sauce will not only go well for this seafood pancake recipe but other Korean dishes like steamed rice, meat and vegetables.

• In a bowl, combine the following: sweet rice flour, all-purpose flour, white pepper, salt, minced garlic and sesame oil
• Slowly add in the squid, green and red capsicum and green onions into the batter
• Mix everything well
• Heat 1 tbsp oil in a pan
• Pour in the seafood batter to form a large pancake
• Fry both sides till golden brown and crispy
• Serve with pancake sauce (see recipe beside)

FYI: This is a popular traditional Korean dish that is often served during special occasions. It also makes for an excellent appetizer or snack. Variations of this dish can be made by replacing seafood with mixed vegetables. You can also use any type of seafood or vegetables however pork, beef and chicken are not suitable for this dish.