To complete the whole package, I tried making Korean pancakes too! I am a total fan of their pancakes. It's a side I always order when I eat at Korean restaurants.
Nope, you don't need to buy Korean pancake flour to make this dish. Adapting from Nami's recipe, we will use cake flour instead.
- 5-6 prawns
- 1/2 sotong in thin slices
- 2 sausages in thin slices
- 5-6 stalks of green onion, cut into half of its length
- 4 crabmeat sticks in slices
- 1 egg
- 1/2 cup & 1 tablespoon of cake flour
- 1/2 cup of cold water
- 1 teaspoon of light soya sauce
- 1 tablespoon of abalone sauce
- 1 teaspoon of honey
1. De-vein and slice the prawns into halves.
This makes the prawns less thick, hence a thinner and crispier pancake.
2. Marinate the prawns in a mixture of light soya sauce, abalone sauce, honey and pepper.
This marination mixture can be customised to your liking. You can change abalone sauce to oyster sauce, or add/ reduce any of the ingredients or the quantities.
3. Oil the pan. Heat up the pan.
4. Once the pan is ready, add the green onions.
I didn't lay out the green onions neatly as Nami did. Instead to ensure that the ingredients help the pancake stick together, I carefully laid out the other ingredients, like prawns, sotong, sausages and crabmeat sticks. I ensured that the ingredients are kinda of interlinked with each other.
5. Add prawns, sotong, sausages and crabmeat sticks.
6. Mix cake flour with cold water. Nami warned about overmixing batter creates gluten, so do not whisk it too much.
7. When the prawns turn reddish, add in the batter, bit by bit, ensuring that it covers all the ingredients in the pan.
8. Beat the egg. Add in pepper for taste. Mix it well.
9. Leave the pancake for 3 minutes, add in the egg, bit by bit, ensuring that it covers most of the pancake area.
10. Leave the pancake for another 3-5 minutes. Check that the bottom is not burnt.
11. Flip it over. This is the hard part. (>_<)
12. Flatten it. Leave it for another 3-5 minutes.
13. Flip it again, if required, for another 2-3 minutes.
14. Serve it hot. Tastes good with chilli sauce.
Well.. I tried making it four times already... and I am still learning how to flip it perfectly. There is only that one time that I managed to flip it perfectly out of the multiple flips, without tearing it into halves. Orz
Hope you do better than me! Taste-wise, I am quite confident though :)