Tag: appetizer
Seafood Scallion Pancake
Seafood Scallion Pancake
Korean style savory pancakes are one of the most popular appetizers for groups of people. There are many different types of Korean pancakes that are savory. In addition to this recipe, I will be covering kimchi, potato, zucchini, and garlic chive pancake recipes in future posts.For the pancake flour mix, I purchased a pre made one from a Korean market. If you want to make the pancake flour from scratch, here is the recipe: 1/3 cup of flour, 1 tbsp cornstarch, 1 tbsp sweet rice flour, 1/4 tsp salt. Make sure when adding the water to the batter that it is thin enough. The goal is to have a thin and crispy pancake, not a thick and fluffy one.The seafood mix I purchased can be found at any Asian grocery store. This one had the mix chopped into smaller pieces, which is perfect for this recipe. My seafood mix contains mussels, clams, shrimp, octopus, squid, and cuttlefish. Before adding the mix to the pancake batter, make sure the seafood is completely thawed then dried on a paper towel. There are many different combos of seafood mixes. Find one that you like. If you aren’t a fan or are allergic to seafood, you can omit it from the recipe and have just a scallion pancake. I would personally add a couple of small sliced chilis to this to give I a kick, but it isn’t necessary.There are many different approaches to making this recipe in addition to how I prepared my pancake. I’ve had this recipe where all the ingredients are mixed together in the batter and cooked that way. I’ve seen this prepared where the seafood mix is mixed into the batter then 3/4 of it is poured on a griddle. Then the whole green onions are laid across the top of the pancake. 2 minutes before flipping it, the rest of the batter and egg is poured over the top. The point is to find what works best for you and your taste buds.
Servings: 1
Ingredients
- 1/2 cup korean pancake mix
- 1 large egg, beaten
- 2 minced garlic cloves
- 1 tsp minced ginger
- 1/2 cup frozen seafood mix chopped
- 1 bunch green onion
- 1 tbsp canola or vegetable oil
Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp vinegar
- 1 tsp sugar
- 1/2 tsp gochugaru pepper flakes
Instructions
- Thaw and dry on paper towel the seafood mix. Cut green onion bunch into 3.
- Mix together Korean pancake mix, seafood mix, 1/2 of the beaten egg, garlic, and ginger. Add about a 1/2 cup or more of cold water until the batter is thin.
- In a sautée pan or griddle, heat up cooking oil over medium highest. Sautee the green onions for a minute.
- Add the pancake batter over the green onions. Cook for 3 minutes.
- Add the remaining beaten egg over the top of the pancake. Cook for another 2 minutes.
- Gently flip over. Cook for another 5 minutes.
- Serve with dipping sauce.
Dipping Sauce
- Mix all ingredients together.
Thai Fish Cakes
Thai Fish Cakes (Tod Man Pla)
While there’s a few steps to making his wonderful appetizer, they are all fairly simple. Use a lean white fleshed fish such as tilapia, hake, cod, pollock, catfish, sole, or flounder. If using frozen, make sure that it is fully defrosted and dried of any excess moisture. I really like the long beans added to this. It gives the fish cakes a nice crunch. Make sure when handling the paste that your hands and spoon are wet. This stuff will stick to everything since there isn’t any flour or breadcrumbs coating the outside.
Servings: 4
Ingredients
- 1 lb. lean boneless skinless white fleshed fish (tilapia, cod, hake, catfish, pollock, sole, flounder)
- 3 tbsp red curry paste
- 1 large egg beaten
- 1 tsp sugar
- 1/2 cup long beans finely chopped
- 1/3 cup basil finely chopped
- 1 tbsp fish sauce
- 1/4 cup canola or vegetable oil
Instructions
- In a food processor, add the fish, red curry paste, egg, sugar, and fish sauce.
- Blend until it is a fairly smooth paste. It should stick to the side of a spoon.
- Add the fish paste mixture to a bowl. Add the long beans and the basil. Mix together.
- Add the cooking oil to a skillet on medium high heat. Make sure that your hands and spoon are wet before touching the mixture. It is really sticky. Portion out the mixture into 8 meatball sized clumps. Flatten into a patty, about 1/2 an inch thick. Cook in 2 batches, 4 of the patties for 2 minutes on the first side.
- Flip to the other side and cook for another 2 minutes.
- Let rest on a paper towel. Serve with a Thai chili dipping sauce.
