Crispy Squid and Scallion Pancake
【Super Easy Home Cooking】Make a Crispy Squid and Scallion Pancake!
On a rainy day during the monsoon season, a warm Squid and Scallion Pancake makes a fantastic snack or appetizer! Here’s a super simple recipe using leftover vegetables and squid from your fridge. The combination of chewy squid, crunchy vegetables, and savory scallions is absolutely delightful! Pan-fried to a perfect crisp on the outside and tender on the inside, with the added kick of chili and the rich aroma of scallion oil, it’s a dish everyone will love. Make your evening special with a delicious scallion pancake tonight!
Main Ingredients- 1 Squid (use both body and tentacles)
- 1.5 stalks Scallions
- 1 Egg
- 1/4 Onion
- 4 Chilies (red or green, adjust spiciness to taste)
- 5 cm Carrot
- 1 cm Zucchini (optional)
Batter Seasoning- 1/3 Tbsp Salt
- 2 Tbsp Pancake Mix (Buchim Garu)
- 1 Tbsp Starch Powder
- 1/3 Tbsp Salt
- 2 Tbsp Pancake Mix (Buchim Garu)
- 1 Tbsp Starch Powder
Cooking Instructions
Step 1
First, clean the squid and chop it into bite-sized pieces (about 1-2 cm long). If you only have the squid body, you can dice it finely. (Feel free to use two squid bodies if you prefer.)
Step 2
Take out any leftover vegetables from your refrigerator, wash them thoroughly, and chop them finely to a similar size as the squid. Including onion and chili peppers is highly recommended for enhanced flavor.
Step 3
Slice about 1.5 stalks of scallions thinly, lengthwise, to match the size of the chopped squid. The sweetness and fragrance of the scallions will significantly enhance the pancake’s taste.
Step 4
Combine the chopped squid and all the prepared vegetables in a mixing bowl.
Step 5
Now, let’s make the batter to bind everything together. Add 2 tablespoons of pancake mix and 1 tablespoon of starch powder to the bowl. Crack in 1 egg. (You can substitute pancake mix with tempura flour or all-purpose flour. For extra crispiness, slightly increase the amount of starch powder.)
Step 6
Add 1/3 tablespoon of salt to the batter and mix well with all the ingredients. (If you prefer less salt, you can omit or reduce the amount.)
Step 7
Heat a frying pan over medium-low heat. Ladle one scoop of the batter onto the pan and spread it thinly. Fry until golden brown and crispy on both sides. Your delicious Squid and Scallion Pancake is ready!
Step 8
Freshly pan-fried, the pancake offers a delightful texture with chewy squid and crisp vegetables. The spicy kick from the chilies, combined with the savory notes of scallions and oil, creates an irresistible flavor. For an even richer taste, try dipping it in a homemade dipping sauce made with equal parts soy sauce, sugar, and vinegar. (Homemade Dipping Sauce: 1 Tbsp Soy Sauce, 1 Tbsp Sugar, 1 Tbsp Vinegar, 1 Tbsp Water)
