Haemul Pajeon (Seafood Scallion Pancakes)



10 large prawns (shelled, deveined and diced)

5 scallops (diced)

6 stalks scallion (cut into 4-inch length)

1 red chilli (seeded and shredded)

1 green chilli (seeded and shredded)

1 tsp finely minced garlic

1 tsp finely minced young ginger

4 tbsp cooking oil (divided)


1 cup all-purpose flour

¼ cup glutinous rice flour

1 tbsp potato starch

1 tsp baking powder

1 tsp salt

¼ tsp ground white pepper

1 ½ cup ice water

1 large egg (lightly beaten)

Dipping sauce: (mixed well)

1 tbsp light soy sauce

1 tsp rice vinegar

1 tbsp water

½ tsp sugar

1/8 tsp coarsely ground black pepper

1/8 tsp red pepper flakes

Preparation Instructions:

  1. Rinse and drained the diced prawns and scallops, use paper towel to pat-dry and set aside.
  2. In a mixing bowl, add in all-purpose flour, glutinous rice flour, potato starch, baking powder, salt, ground white pepper. Whisk to combine.
  3. Add in ice water and beaten eggs, lightly mix.
  4. Add in prawn, scallop, scallion, red and green chillies, minced garlic and young ginger. Mix to combine.
  5. Heat up a non-stick large skillet with 2 tbsp of cooking oil on medium heat.
  6. Ladle the mixture into the pan and spread it evenly into a thin round shape.
  7. Cook until the bottom is lightly golden and turn it over, adding 2 more tbsp of cooking oil, press it down with a spatula, and cook for another 5 minutes.
  8. Remove, serve hot with dipping sauce.

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