Korean Seafood Pancake

A picture of Korean Seafood Pancake caught my eye on Instagram and I made the dish last night for supper.  In check out the recipes, the recipes are very similar mainly flour with some rice flour.  The rice flour is easily purchased in the Asian section of  Superstore.   I find that the rice flour made the pancake tender and light, yet crispy. 

Batter

• I cup white flour 
• 2 T rice flour
• 2 T cornflour
• Salt and pepper
• Minced Garlic 
• 1 egg, beaten
• 1 - 1 1/4 c icy water to make a light batter 

Whisk together, adding enough water so the consistency of cream.

Let sit, while you prepare the rest of the ingredients

• 1 egg beaten
• Variety of seafood, 
• green onions
• hot chilies, sliced

You can add your seafood into the batter

Some also added Kimchee to their pancake. 

I spread out the seafood out over the pancake and then drizzled half of the beaten egg on top.

Flip to cook the top seafood and egg.

Serve with;
Dipping Sauce

• 2-3 T soya sauce
• 1 Vinegar
• 2-3 T water
• chile flakes
• splash of Sesame Seed Oil
• chopped green onions

Banh Xeo, Vietnamese Crispy Pancakes with Shrimp.

With the challenge of doing different meatless dishes during the Lent, this has been most interesting not to mention the unexpected learning. 

A clip on Instagram showed Banh Xeo, a Vietnamese Street food prepared by a chef in London with pork and shrimp filling. The preparation is very much like that of the Dutch pancake Pannenkoeken where the batter of the pancake is poured onto the hot pan and then the filling is added on top.  Some of the recipes for BanH Xeo do add the filling first much like a Spanish omelette, Tortilla and then the batter over the filling to cook.  

This pancake batter is a little thicker, thus cooked longer covered with a lid so that the bottom is crispy and the middle is cooked. 

Turmeric gives this pancake it's golden brown color. 

There are four steps to the recipes and easy to do if everything is set out before beginning to make the pancakes

Step 1

Make the batter

1 1/4 c Banh Xeo mix*

2T cornflour

1-2 tsp Turmeric

1 tsp sugar

S&P

1 can Coconut milk

1 1/4 c cold water

* used rice flour 

Mix the dry together

add liquid to wet ingredients, whisk

Let sit overnight or for an hour

Make the Nuoc Cham Sauce for dipping

• 1/4 c Fish Sauce
• 1/4 c Lime juice and the rind
• 1/2 c water
• 1 T sugar
• hot chilli flakes
• 1 garlic clove minced
• 1/2 c shredded carrot

This is a delicious dipping sauce that is used for spring rolls and lettuce wraps.  

Prepare the vegetables for the pancakes

An assortment of vegetables; Cucumbers, Carrots, Asian Pears, Green Onion, Bell Peppers, Bean Sprouts, fresh herbs, like Cilantro, Mint, Basil.  And a plate of whole lettuce leaves to roll the pancake and veggies in a lettuce wraps. 

Make the pancakes

Whisk the batter before adding the chopped green onions to the mixture

Pour batter on oiled hot pan, spread batter quickly over the pan. 

Sprinkle sautéed shrimp, caramelized onion and garlic over the pancake, cover and let cook until crispy brown bottom and the middle is cooked.  Vegetables can also be added to one side of the pancake at this point.

Flip pancake in half when golden brown in color!

Break off small pieces of the pancake added to a lettuce leaf along with herbs and the veggies, roll up and dip in the Nuoc Cham or dipping sauce.  Messy but so delicious!