Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup rice flour (for extra crispiness)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup cold water (adjust as needed for batter consistency)
  • Filling ingredients
  • oz shrimp, peeled and deveined, chopped
  • 6 oz squid, cleaned and sliced into rings
  • (Optional) Small handful of clams or mussels, cleaned
  • Additional filling ingredient
  • green onions, chopped into small pieces (white and green parts)
  • Cooking oil
  • Vegetable oil (for frying)

Instructions:

  1. In a large mixing bowl, combine the all-purpose flour, rice flour, salt, and black pepper. Gradually add cold water while whisking until you achieve a smooth batter. It should be slightly thicker than pancake batter but pourable.
  2. Add the chopped shrimp, squid rings, green onions to the batter. Gently fold until everything is well-coated with the batter.
  3. Heat a non-stick frying pan over medium heat. Once hot, add about two tablespoons of vegetable oil to coat the bottom evenly.
  4. Pour half of the seafood mixture into the pan and spread it out gently to form an even layer (about half an inch thick). Let it cook undisturbed for about 5-7 minutes or until golden brown on one side.
  5. Carefully flip using a spatula; if necessary use another plate to assist in flipping it over safely. Add more oil if needed for cooking on this side as well; let it cook again for another five minutes until crispy and golden brown.
  6. Remove from heat once cooked through and crispy; place on paper towels to absorb excess oil while you repeat with remaining batter mixture.
  7. Cut into wedges or squares before serving with dipping sauces such as soy sauce mixed with vinegar or gochujang sauce.