Scallion, Oysters And Egg Pancake Recipe - Pa Jeon

RECIPES OF KOREA

The oysters can be substituted by other shellfish or omitted completely and the scallion doubled to make a scallion pancake.

Ingredients :

40 g

40 g

40 g

4 - 5 stalks

100 g

1

1 teaspoon

185 ml

60 ml

All-purpose flour

Rice flour

Glutinous rice flour or cornflour

Scallions (spring onions) cut to 3cm length

Fresh oyster, rinsed and drained

Egg, lightly beaten

Salt

Water

Cooking oil

Liberal sprinkle of white pepper.

Generous pinch of dried chili strips

Method :

• Combine the flours, salt, egg and pepper, then stirring in the water to make a smooth, reasonably thin batter. Stir in the scallions, oysters and chili strips and set aside.

• Heat 3 tablespoons of oil in a skillet or a shallow flat bottom wok and when reasonably hot, add a small ladleful of the batter. Spread to make a thin pancake of approx 10cm across.

• Cook till golden brown underneath and starting to set on top, approx 2 minutes, then turn over and cook until light brown on the other side.

• Repeat until batter is used up

• Serve hot with some soy and vinegar sauce for accompaniment.