Scallion Pancakes With Squid

By Melissa Clark · cooking.nytimes.com

4 servings

30 min

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
2 tablespoons / 30 ml soy sauce (for dipping sauce)	Whisk dipping sauce				Cut pancakes in quarters, serve with dipping sauce
2 teaspoons / 10 ml rice wine vinegar (for dipping sauce)
1 tablespoon plus 1 teaspoon / 20 ml mirin
2 tablespoons plus 2 teaspoons / 40 g Korean denjang or Japanese red miso paste	Mix denjang mixture
4 teaspoons / 20 ml rice wine vinegar (for denjang mixture)
1 tablespoon / 10 g grated garlic
1 teaspoon / 5 g grated ginger
1 egg yolk
1 cup / 240 ml water
200 g / 1⅓ cups 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 / 1 cup all-purpose flour
4 g / ½ teaspoon baking powder
1 pound / 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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