Seafood Chive Pancakes with Miso Batter

Ingredients

• Chinese chives (A handful, chopped into approximately 2 cm pieces)
• 0.5 Onion (Sliced)
• 250 g Seafood mix
• 1 tsp Miso paste (Dilute with the specified water)
• 2 tbsp Water (For diluting the miso)
• 1 cup All-purpose flour
• 0.5 cup Cornstarch
• 1 cup Water (For the pancake batter)
• 1 tbsp Soy sauce (The source specifies Lee Kum Kee)
• 0.5 tsp Rice vinegar (The source specifies Din Tai Fung)
• 1 tbsp Sesame oil (The source specifies Ottogi)
• 0.5 tsp Korean chili flakes (gochugaru)
• 1 tsp Toasted sesame seeds (The source specifies Ottogi)

Steps

1. 1

   Dilute 1 teaspoon miso paste with 2 tablespoons water until smooth.

2. 2

   Combine the diluted miso mixture with the all-purpose flour, cornstarch, and 1 cup water. Mix until the batter is smooth.

3. 3

   Add the seafood mix, chopped Chinese chives, and sliced onion to the batter, and stir until evenly distributed.

4. 4

   For each pancake, scoop approximately one ladleful of batter and pour it into the pan. Alternatively, use about 1 tablespoon of batter per pancake for small, bite-sized pancakes, or use more batter to make one large pancake.

5. 5

   Prepare the dipping sauce by mixing the soy sauce, rice vinegar, sesame oil, gochugaru, and toasted sesame seeds together.

6. 6

   Serve the seafood chive pancakes on their own or with the dipping sauce.

Notes

The source does not specify the cooking oil, pan temperature, cooking time, when to turn the pancakes, or the visual cue for doneness. Those details should be confirmed from the video before cooking. Pancakes may be made large or bite-sized according to preference.

Nutrition per serving

• main
• appetizer
• savory
• seafood
• crispy
• East Asian
• miso
• spicy dipping sauce