by Marja Vongerichten
show: Kimchi Chronicles


Ingredients

2 cups bleached all-purpose flour
1/4 cup rice flour
2 teaspoons coarse salt
8 small oysters, shucked, or 1 container (8 oz.) oysters, drained
1 dozen medium shrimp, peeled, deveined and halved crosswise
1/2 cup scallion pieces
Vegetable oil for frying
Scallion Dipping Sauce (below)


Directions

Whisk together the flours and salt in a medium bowl. Whisk in 2 1/4 cups cold water. Fold in the oyester, shrimp, and scallions.

Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Ladle in a generous cup of he batter (try to get an equal amount of seafood in each pancake) and cook until browned and crisp on the first side, 2-4 minutes. Carefully flip the pancake and cook on the second side until browned and crispy, another 2-3 minutes. Continue with the remaining batter and more oil as necessary. Serve hot with the Scallion Dipping Sauce.


Scallion Dipping Sauce

I serve this with all sorts of savory pancakes and dumplings. It's even great for simple roast chicken.

1/2 cup good quality soy sauce
1/4 cup toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons gochugaru (red pepper powder)
6 scallions, thinly sliced


Combine everything in a small bowl and whisk until combined.
Makes one cup.


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