Squid and prawn pajeon

Ingredients

• 1 egg
• 100 g plain flour
• 100 g glutinous rice flour (see Note)
• 100 g spring onion, cut into 5 cm lengths
• ½ large carrot, thinly sliced
• ½ large zucchini, thinly sliced
• 1 squid tube, thickly sliced
• 10 raw prawns, peeled, deveined
• Salt and black pepper
• 200 ml water
• 2 tsp olive oil

For the dipping sauce

• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp water
• 1 tsp sesame oil
• A pinch Korean chilli flakes (gochugaru)
• 1 small garlic clove, finely chopped

Instructions

1. To make the batter, in a large bowl combine the egg, plain flour and glutinous rice flour, followed by the vegetables, seafood, a generous pinch of salt and pepper and the water. Mix to a thick batter.
2. Heat half the oil in a medium frying pan over high heat. Add half the vegetable and seafood pancake batter and cook for 30 seconds, then immediately reduce the heat to medium. Cook, flipping around four times, until cooked through and golden-brown on both sides. Repeat with the remaining mixture and oil to make two vegetable and seafood pancakes.
3. While the pajeon cooks, combine the ingredients for the dipping sauce in a small bowl.
4. Cut the squid and prawn pajeon into squares, then transfer to a serving plate with the dipping sauce on the side.

Note

• Find glutinous rice flour, in the Asian section of your grocery stores or in local Asian supermarkets.
• This dish pairs well with makgeoli, a Korean rice wine.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons for free at SBS On Demand.