Steps
How to make it
Prep 25 min · Cook 20 min
- Prep: Clean squid 150 g, remove innards, and cut into rings; peel shrimp 6, leave tails on, and devein; cut scallion 1 into thin segments. Pat seafood dry with paper towels.
- In a large bowl, mix all-purpose flour 150 g, egg 1, salt pinch, and cold water 120 ml into a slightly thick, lump-free batter; rest 10 minutes so the flour hydrates.
- Fold seafood and scallion into the batter and gently mix until evenly coated (seafood must be well drained so the batter does not thin).
- Preheat a 26 cm skillet over medium heat for 2 minutes; add toasted sesame oil 1 Tbsp and swirl to coat. When ripples appear in the oil, the pan is hot enough.
- Pour in all the batter and spread from the center outward with a spatula into a round pancake. Pan-fry over medium heat 3–4 minutes until the bottom is golden and set and the edges lift slightly.
- Carefully flip and cook 3 minutes more; press lightly so the center cooks through. When shrimp turn pink and squid curl, doneness is right—both sides golden and crisp, then remove.
- Cut into pieces and serve hot with soy-vinegar dipping sauce or Korean dipping sauce.
