Scallion Pancakes With Squid
30 min4 servings
Crispy pan-fried batter pancakes studded with squid rings and scallions, served with a soy-vinegar dipping sauce.
| prepHeat 10-inch skillet over medium-high heat with ¼-inch oil to 325°F / 163°C | |||||
| 30 ml soy sauce (for dipping sauce) | Whisk dipping sauce | Cut pancakes in quarters, serve with dipping sauce | |||
| 10 ml rice wine vinegar (for dipping sauce) | |||||
| 1 tablespoon plus 20 ml mirin | |||||
| 2 tablespoons plus 40 g Korean denjang or Japanese red miso paste | Mix denjang mixture | ||||
| 20 ml rice wine vinegar (for denjang mixture) | |||||
| 10 g grated garlic | |||||
| 5 g grated ginger | |||||
| 1 egg yolk | |||||
| 240 ml water | |||||
| 200 g rice flour | Mix flours & baking powder | Toss squid & scallions with flours, stir in denjang mixture | Fry first half 3–4 min per side until golden & crispy | Fry second half 3–4 min per side until golden & crispy | |
| 150 g all-purpose flour | |||||
| 4 g baking powder | |||||
| 450 g squid, cleaned and cut into ½-inch rings, and 2 bunches whole scallions, trimmed and cut into 1-inch pieces | |||||
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