Korean Seafood Pancakes

Korean Seafood Pancakes

1 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 large egg
1 3/4 cups water
1/4 cup vegetable oil
4 large scallions, halved crosswise and cut into very thin strips
1 large red bell pepper, cut into thin strips
1 large jalapeno, halved, seeded and thinly sliced
1/2 pound medium shrimp, shelled, deveined and halved lengthwise
1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles
cut in half
Soy Dipping Sauce, recipe follows

In a large bowl, sift together the flour, cornstarch and salt. Whisk the
egg with the water, then whisk into the flour mixture until smooth.
In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until
shimmering. Add one quarter each of the scallions, red pepper and jalapeño
and cook over high heat until barely softened, about 1 minute. Add one
quarter each of the shrimp and squid, scattering them evenly in the pan.
Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high
heat until the bottom is crisp and browned, about 3 minutes. Using a
spatula, carefully flip the pancake and cook on the other side until set,
about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes
with the remaining ingredients. Cut them into quarters, or serve whole,
with Soy Dipping Sauce.
Makes 6 servings.

Soy Dipping Sauce:
1/2 cup soy sauce
2 tablespoons rice vinegar
2 scallions, minced
2 jalapenos, seeded and minced
1 1/2 teaspoons Asian sesame oil

Combine all of the ingredients in a small bowl. Serve at room temperature.
Makes 3/4 cup.