Ingredients
Equipment
Method
- In a medium-sized bowl, combine the flour, cornstarch, salt, garlic powder, and onion powder. Add the icy cold water and whisk well to create the batter. Transfer the batter to a measuring jug for easy pouring.
- Add about 3 tablespoons of cooking oil to a frying pan over medium heat. Spread the oil evenly. Increase the heat to high and preheat the pan until it is hot, about 1 minute. Be careful as the oil heats up.
- To check if the oil is ready, drop a small amount of batter into the pan. If it sizzles, the oil is hot enough. Reduce the heat to medium-high.
- Pour just under half a cup of batter into the hot pan and spread it thinly and evenly. Place 6 green onion tops on top of the batter, arranging them parallel to each other. Pour a little more batter over and between the green onions to fill any gaps. Reduce the heat to medium.
- Sparingly arrange calamari, prawns, and red chilies (if using) over the green onions.
- Drizzle half of the beaten egg over the pancake. While it cooks, gently move the pancake in a circular motion to prevent sticking.
- Flip the pancake when the top is partially cooked, which usually takes about 4 minutes. This makes flipping easier. If needed, add more cooking oil around the edges to help release it. Press the pancake with a spatula a couple of times to make it crispy. Cook for another 3 to 4 minutes. Turn off the heat and transfer the pancake to a plate or cutting board.
- Repeat steps 2 to 7 with the remaining ingredients to make the second pancake.
- Slice the pancake into bite-sized pieces and serve with Korean pancake sauce.
Nutrition
Notes
This recipe makes 2 pancakes. Two pancakes are sufficient for 4 servings as an appetizer. Note that 1 cup equals 250 ml and 1 Tbsp equals 15 ml. If you prefer to use a Korean pancake mix, you can omit the flour, cornstarch, salt, garlic powder, and onion powder.