Korean Seafood Pancake

“Haemul pajeon” is a traditional Korean pancake with mixed seafood and has a gorgeous light & crispy texture.
Makes 2
For the batter:
50g plain flour
50g rice flour
½ tsp salt
200ml water
6-8 cooked mussels
6 spring onions
1 egg, beaten
Vegetable oil
For the dipping sauce
½ shallot, finely diced
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp water
  1. Mix all the ingredients for the batter together and set aside; whisk the egg in a separate bowl
  2. Cut the seafood into bitesize pieces, and cut the spring onions into thirds the each third in half lengthways. Mix all the ingredients for the dipping sauce together and set aside.
  3. Heat 2-3 tbsp oil in a medium size frying pan on a medium/high heat (you want enough oil to coat the whole pan to achieve a kind of shallow fry).
  4. Scatter half of the spring onions in the pan and allow them to brown, add half of the seafood then pour over half of the batter followed by half of the egg, swirling the pan to spread the batter out and fill any gaps. Continue to cook on this side until it is deep golden brown and a little charred, then flip to cook the other side.
  5. Repeat for the second pancake.
  6. Cut into pieces and serve with the dipping sauce.