It is said that the Koreans prepare these pancakes in rainy weather, because their cracklings in the pan sound like rain drops. Don’t wait for rainy days to eat these delicious crispy seafood pancakes. Remove the shell of 150 grams of shrimp Cut them in half. Cut 150 grams of squid into chunks Cut 3 small fresh chillies into chunks. Mince 100g of green onions. Prepare the dipping sauce in a small bowl. put :
2 tbsp of soy sauce, 1 tbsp of cider vinegar, 2 tsp of Korean chili powder, it is sweet chili. 1 tsp of sugar then combine Now prepare the pancake batter, in a mixing bowl, put: 250 grams of wheat flour 1 teaspoon of salt 1 teaspoon of baking powder mix all together Gradually add 35cl of ice sparkling water while mixing until a smooth batter is obtained. Then add the shrimp 100 grams of mussels the squid the chili the green onions Mix all Add ¼ tsp of ground pepper, Combine. Preheat the pan over medium heat. Put 3 tbsp of oil. When the oil is hot, pour two ladles of batter. Spread well. Brown the pancake for 5 minutes. Flip it. add 2 tbsp of oil, Also brown this side for 5 minutes. To make the pancake crispy, brown 1 minute more each side. Eat with the dipping sauce, I like to serve these pancakes with a green salad. Bon Appetit! I remember the first time I prepared these delicious pancakes, I was surprised how quick and easy it was to get them. The flavors of the seafood and the green onions makes them really tasty. The sparkling water and the baking powder provide a light and crispy texture. Thank you for watching and sharing my video. See you at the next homemade dish.