Simple Seafood Scallion Pancakes
Loosely based off Haemul Pajeon, a Korean seafood pancake, these crunchy, pan-fried friends yield insane payoff for truly a minuscule amount of work. Texture-wise, these are different than traditional rolled, flattened, and layered Chinese scallion pancakes; these ones are fluffier and more substantial with a batter similar to tempura. But the flavor is all there—all scallion-y and sesame-y—and a plate of these can easily vanquish any craving you may have for take out.
Shrimp. Scallops. Squid. The world is your oyster.
The key is this: You can use any type of seafood you want here. We personally love scallops and shrimp—sweet, quick-cooking shellfish—which add delightful, juicy pockets to the mix. If you’re vegetarian, omit the seafood or replace with chopped, roasted asparagus or Lion’s Mane mushrooms.
Time: 20 minutes
Serves: Approximately 10 sand-dollar-sized pancakes; 4–5 for an appetizer, 2–3 for a main course with vegetable side
Drink: An off-dry Chenin Blanc or Riesling. Or Champagne.
Pancakes
Dipping Sauce
1. Combine flour, egg, seltzer, sesame oil, and salt in a large bowl
Mix together until it looks like pancake batter.
2. Add chopped seafood and scallions; stir well to combine
3. Let your batter sit for a few minutes while you make your dipping sauce
Grate your ginger directly into a bowl, top with soy sauce, rice wine vinegar, and Sriracha. Stir well to combine and set aside.
4. Heat a non-stick skillet or cast iron over medium-high heat and add neutral oil
Add enough neutral oil to coat the bottom of the pan in a quarter inch of liquid. Make sure your pan is big enough to hold 3–5 pancakes at a time.
While your oil is heating up, get out a wire rack or large plate lined with paper towels for drying your pancakes.
5. Fry your pancakes for 5–7 minutes, flipping halfway
Once your oil is glistening, working in batches, take a heaping spoonful of batter and gently place it in the oil, flattening/spreading the batter into a 3-4 inch wide circle. Let it cook on one side for 2-4 minutes, until golden brown, and then flip and cook second side for 2-4 minutes.
Once you start on your second batch, turn your heat source down one or two notches. Your pan will be hotter than it was when you started your first batch, so turning the heat down a small amount will help evenly cook your different batches.
Rest your pancakes on a wire rack or a towel-lined plate to develop optimal crunchiness.
6. Devour!
Drizzle your pancakes with the soy-ginger sauce. Squeeze the lime for some extra pizzaz, or don’t. It’s your choice, and there isn’t a wrong one.
Um, excuse me?
Can I use olive oil or some other oil?
People tend to use neutral oil for frying because of its high smoke point and its lack of flavor. That being said, you can pan-fry your pancakes however you like. The final texture will be different than what you see here, but we have no doubt it will still be delicious.
Can I really use any type of seafood?
Yes, that’s the beauty here. Will all the seafood taste the same? No. Will these pancakes magically make you like a seafood you don’t like? No. With those things in mind, feel free to experiment and explore the under-the-sea creatures you do enjoy. Also, don’t be afraid to use leftover, cooked fish in place of raw shellfish.
Why do I need seltzer?
Seltzer is what makes this batter—and tempura batter in general—impossibly light. The trapped carbon-dioxide bubbles expand at the heat of the oil. However, in a pinch, you can use cold water or water with a splash of lemon juice as a replacement.
Can I add kimchi?
Yes, definitely. Traditionally, the Korean version of this seafood pancake includes kimchi. With this recipe, we’re going for the cleaner, simpler taste of scallions and fresh, mild seafood. However, adding kimchi is a delicious, excellent option. It will just change the flavor profile.
Can I garnish with lemon instead of lime?
Sure!
How do I store these pancakes so they stay crispy?
There’s no great way to store crispy fried items in the fridge. Either embrace the crispy-gone-soggy leftovers (because they will still have excellent flavor), or reheat in a low-temp oven on a wire rack atop a sheet pan.
What should I serve these with?
In my house, we’ve devoured a whole plate for a meal and been very happy, but they are also a phenomenal appetizer or accompaniment. Serve with some shishito peppers and curried yogurt sauce to start, and then move on to soba noodles, miso-glazed black cod, or ginger-soy flank steak.
