Korean seafood pancake (haemul pajeon)

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Seafood pancake fingers with a dipping sauce.

This is a recipe from Korea.

If you are overgenerous with the seafood cooking the second side of the pancake is quite difficult!

This is a Fairtrade rework of a recipe first published in the Weekend Guardian on 6th April, 2013.

This recipe contains the following types of ingredient: fish and seafood; eggs; dairy and honey; plants and fungi.

Ingredients

100 g

prawns, peeled and cooked

red pepper

spring onions

30 ml

fresh herbs

85 g

plain flour

egg

125 ml

milk

10 ml

FAIRTRADE olive oil

For the sauce

3 tbsp

Fairtrade soy sauce

1 tsp

cider vinegar

1/2 tsp

sesame oil

1 tsp

FAIRTRADE caster sugar

pinch

ground chilli

1 clove

garlic

spring onion, finely chopped

Method

Defrost the prawns if necessary.

Remove any pith or stalk from the pepper and chop small.

Skin the onions and chop small.

Wash the herbs and chop them finely.

Cook the prawns over medium heat in a saucepan, with a touch of oil and a splash of Fairtrade white wine, for about 3 minutes.

Beat the flour, egg and milk together to make a thick batter. Tip in the prawns, pepper, onions and coriander and stir to coat. Put the olive oil in a non-stick frying pan and heat to hot.

Tip in the batter mixture. Cook on a medium heat for 7-10 minutes, until the pancake is almost set and the bottom crisp and golden.

Flip the pancake over and cook for 2 more minutes, until browned on both sides. Cut in half, then cut each half into 5 fingers.

Mix all dipping sauce ingredients together and serve in a ramekin with the pancake fingers.