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Hae Mul Pa Jeon – Shrimp Pancakes
May 6, 2025
Easy
Instructions / Directions
- Peel and finely chop the squid, and rinse the shrimp, oysters, and clam meat in salt water.
- Bring 2 cups of water with a pinch of salt to a boil, then briefly blanch the prepared seafood for about 30 seconds. (Don’t discard the blanching water; cool it separately to use as seafood stock for the batter)
- Clean and trim the chives, and if the root ends are thick, split them in half, cut them to match the length of the frying pan, and slice the red chili and cheongyang peppers diagonally.
- Mix the batter ingredients in a bowl, and beat the egg with a pinch of salt to make an egg wash.
- Heat oil generously in a pan, pour one ladle of batter and spread it in a circle, then neatly arrange the chives on top, add the seafood, and lightly sprinkle some more batter.
- Fry both sides until golden brown, add cheongyang pepper, red chili, and egg wash to one side, flip and cook until done, then turn off the heat.
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