200g pre-cooked seafood mix, chopped
200g brown shrimp
330g gluten free self-raising flour
15g dwengjang, Korean soybean paste
Salt & pepper to taste
10 spring onions, julienned
10g garlic, finely chopped
20g red chillies, thinly sliced on an angle
250ml cold water
1. In a large bowl, gently whisk together the gluten free flour, dwengjang, Essential Cuisine Asian Miso Base, seasoning and cold water until smooth. Add the seafood, brown shrimp, spring onion and chilli and stir the batter until completely combined.
2. In a large frying pan, heat 45ml oil over a medium heat. Spoon in the batter and spread it evenly to form a pancake about 12cm. Fry until golden brown and crispy on the base, about 3-4 minutes.
3. Carefully flip and cook for a further 3-4 minutes until the other side is golden. Transfer to kitchen paper and repeat.
4. Serve immediately with the pancake dipping sauce.