在Vancouver也有蠻多韓國移民 所以要購買韓式料理的材料其實非常方便
想做這道菜其實已經有一段時間了 終於在一天晚上 不知道要煮什麼晚餐的時候突然想到 "喔 冰箱裡還有海鮮 跟高麗菜!" 隨性的在廚房裡做出來的韓式煎餅!
There is a huge Korean population in Vancouver, which means Korean food items and ingredients are quite accessible. The Korean seafood pancake is undoubtedly one of the most popular and well-known item on the menu at any Korean restaurants. I personally prefer the seafood variation, but once you make the batter, you are free to add anything you like! The typical toppings are vegetarian, seafood, and beef. Pre-made batter that comes in packages is also available in Korean supermarkets. This dish could be served as a main dish for a quick and easy lunch or dinner; it's flavourful and filling. Healthy if you go easy on the oil : )
Korean Seafood Pancake
【材 料】
高麗菜 30g 切絲
紅蘿蔔 20g 切絲
蔥 1根 切段
海鮮: 蝦仁 魚片 墨魚
沙拉油 2tbsp
麵糊：
中筋麵粉 150公克
在來米粉 30公克
水 150㏄
【調味料】
鹽 1/2茶匙
糖 1/4茶匙
1.將所有麵糊材料調勻成麵糊，靜置約20分鐘備用
3.所有海鮮川燙後 洗淨 瀝乾備用
4.熱鍋，加入1大匙沙拉油，爆香作法2的蔥段，再放入高麗菜絲、紅蘿蔔絲、作法3的材料，及所有調味料，以大火炒約2分鐘後撈出瀝乾水分。
5.平底鍋熱鍋，加入1大匙沙拉油，先取1/3作法1的麵糊做底，以小火煎約2分鐘至硬，再將剩餘2/3的麵糊和作法4混合，放入煎好的餅皮上，翻面微微壓扁麵餅使黏合，並不時搖動鍋子轉動麵餅，煎約4分鐘後再翻回煎至金黃即可。
orginal recipe from: http://www.ytower.com.tw/
Korean Seafood Pancake
Chinese cabbage 30g * ( or lettuce as substitute)
Zucchini 10g
Carrot 20g
Green onion 1
Seafood of your choice: fish fillet, shrimp, scallops, cattlefish, etc
2 tbsp Canola oil ( original recipe asks for 4)
1/2 tsp salt
1/4 tsp sugar (optional)
For batter:
All-purpose flour 150g
Rice powder 50g
Water 150cc
Mix all ingredients in a large bowl, and let sit for 20minutes
Toppings:
Heat a skillet/pan, add 1tbsp canola oil. put in the chopped green onion, then the chinese cabbage, carrot, and seafood ( you can put it in boiling water first then add it to the veggie mixture-- personally i prefer it this way), sautee for about 2-3 minutes under high heat. Remove from stove and drain moisture
Add 1tbsp canola oil in to a pan, then add 1/3 of batter mixture once the oil is heated. Fry under low heat for 2 minutes until it appears to be hardened ( kind of like making pancakes!) then add the remaining 2/3 batter and all the toppings.
Flip over and gently press down the pancake so everything will stick together, do this for about 4 minutes. Flip it over again and fry until golden-brown
sauce:
this is optional, or you can simply use soy sauce, hot sauce, or any sauce of your choice
Korean-style hot sauce/pepper paste 100g
Vinegar 50cc
Lemon juice 1tsp
Garlic cloves (chopped) 1tbsp
White sesame for added flavour
Mix everything well.
Then voila!
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