This time around, Erwan re-interprets a Korean recipe and prepares crispy Pajeon, a savory seafood pancake with octopus, oysters and squid.
INGREDIENTS
2 cups all purpose flour
2 cups water
2 eggs
1 bunch scallions
3 cups mixed seafood (octopus, squid, oysters)
4 tbsp soy sauce
1 tsp rice vinegar
2 cloves of garlic, minced
2 dried chili
3 tbsp sugar
4 tsp sesame oil
RECIPE
Chop the squid and octopus.
In a saute pan, add oil and garlic, squid, octopus and whole oysters, season with salt.
Stir and cook 3/4‘s of the way, until just about cooked through and reserve in a bowl.
Into a small bowl, crack 2 eggs and whisk with flour and water, season with salt, sesame oil and add chopped scallions.
Add oil to non-stick skillet over low heat and add egg mixture to the pan, top with seafood and sliced dried chilis. Cook on a low fire, until the top is set. Flip onto another pan and sear the other side.
Meanwhile, in a small bowl, add sugar and dilute with soy sauce, 2 tsp sesame oil and a splash of rice vinegar.