Haemul Pajeon (Seafood and Spring Onion Pancake)

• 60 ml Soy sauce
• 30 ml Rice vinegar
• 2 tsp Sesame oil
• 1 tsp Korean chili flakes gochugaru
• 8 Spring onion
• 250 g Seafood mix
• 120 g Plain flour
• 40 g Potato starch
• ½ tsp Fine sea salt
• 1 Egg
• 180 ml Water, cold
• 4 tbsp Vegetable oil

1. Make the dipping sauce by mixing the soy sauce, rice vinegar and sesame oil in a small bowl. Stir in the gochugaru if you like a little heat, then set aside.
2. Trim the spring onions and cut them into lengths that will fit your frying pan. If the seafood mix is wet, pat it dry so the batter stays light.
3. In a mixing bowl, whisk together the plain flour, potato starch and fine sea salt. Whisk in the egg, then gradually whisk in the cold water until you have a smooth, pourable batter.
4. Heat a large frying pan over medium-high heat and add 2 tbsp of the vegetable oil. Arrange half the spring onions in the pan in a neat layer, scatter over half the seafood, then pour over half the batter to just cover and bind everything.
5. Cook for 4 to 5 minutes until the underside is deep golden and crisp at the edges. Flip carefully and cook for 3 to 4 minutes more until the seafood is opaque and the pancake is crisp, adding a little more oil around the edges if it looks dry.
6. Slide the pancake onto a board and repeat with the remaining oil, spring onions, seafood and batter. Cut into wedges and serve straight away with the dipping sauce.

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