Ingredients
3/4 c. all-purpose flour
1/4 c. rice flour
1 large egg
3/4 c. seltzer or sparkling water
2 tbsp. seltzer or sparkling water
1/2 tsp. toasted sesame oil
salt
1/2 c. kimchi
4 oz. medium shrimp
4 oz. baby squid
4 large scallions
vegetable oil
1/4 c. soy sauce
1/4 c. unseasoned rice vinegar
Preparation
Step 1In a large bowl, whisk the all-purpose flour and the rice flour with the egg, seltzer, toasted sesame oil, and 3/4 teaspoon of salt. Add the kimchi, shrimp, squid, and scallions to the batter.Step 2In 2 medium nonstick skillets, heat 1/4 inch of vegetable oil. Spoon 2 mounds of the batter into each skillet and gently spread them into 4- to 5-inch rounds; be sure to evenly distribute the seafood in the pancakes. Cook over moderately high heat until the pancakes are golden and crisp on the bottom, 4 to 5 minutes. Carefully flip and cook over moderate heat until the pancakes are golden and crisp and the batter is cooked through, about 3 minutes longer. Using a slotted spatula, transfer the pancakes to a paper towel-lined plate to drain.Step 3In a small bowl, combine the soy sauce, and rice vinegar. Cut the seafood pancakes into wedges and serve them with the dipping sauce. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
