It's not like I love Korean food, plus I'm afraid of spicy food, so when I go to a Korean restaurant, I always feel like there are very few choices for my appetite, but one of the things I can accept is the seafood pancake that is crispy on the outside and smoky on the inside! In the outside to eat the bag filling will generally have squid rings and fresh shrimp, their own cooking can also be added with other combinations, most of you want to add other seafood, vegetables and fruits can be, according to the preferences of the deletion on the line, you can eat before dipping a little Korean-style hot sauce.

This trick is basically undefeated, the only thing to pay attention to, is to see the batter and egg mixture has been condensed can be turned over, or batter to be leaked around, very messy. Want to make authentic Japanese pancakes, the batter is an important important. In addition to applying ready-made Japanese pancake mix, you can also mix gluten-free flour and corn flour, prepared in a ratio of 1:0.3, with the addition of corn flour batter, compared to only wheat flour and raw eggs to mix out the batter, it is easier to fry crispy.

Servings for 2 people: canned tuna (can be omitted), fresh shrimp (can be omitted) 6, green onions or amaranth cut into strips 3, shredded carrots, shredded onions, shredded parsnips (can be omitted), I did not add but can be added, your favorite fruits and vegetables, your favorite seafood, batter, Japanese pancake flour or gluten free flour 100g, crunchy powder or mung bean starch 100g.

120-150ml cold water, 5-10ml fish sauce, 1 teaspoon salt, 1 teaspoon white rice vinegar for dipping sauce, 1 teaspoon soy sauce, 1 teaspoon boiling water, 3 drops of Japanese sesame oil (omit), chopped raw chili pepper (omit)

Preparation of materialsPour the raw materials into a small pot and mix them together, pour in the granules, and add the cold water in batches. The batter should not be too thin, to be a little thick and eventually add fish sauce + salt seasoning, and then bara bara, can fry it * pancake flour or gluten-free flour and crispy powder or mung bean starch ratio is recommended to be 1:1 * the amount of granules will be adjusted according to the amount of raw materials.

Heat the frying pan, oil should be a little more WenHuo directly to the cake surface fried crispy * can be shaken every now and then frying pan, so that the oil filled with cake surface, the cake surface is not easy to brown fall apart on the turn over after adding some oil with a spatula pressure, and then shake the pan so that the oil value of the fire turned down a little bit, so that the cake is rotten cooked and then turn to medium heat pile of cake surface fried crispy can be out of the pot, I like to cut the square is more like the Korean restaurants sold in the I really like to cut the square more like the Korean restaurant sold in the mold, with a delicious dipping sauce, next to change that pot is Korean seaweed soup.