Korean Seafood Pancakes (Bánh Xèo Hàn Quốc) Recipe by Huyen le Tran
Cooking Instructions 30 minutes 1 Soak and wash the fresh herbs (such as mint, mustard greens, fish mint) thoroughly. Peel and devein the shrimp, then slice them in half lengthwise. Score and cut the squid into bite-sized pieces. Cut the bean sprouts, garlic chives, and green onions into sections and let them drain. Squeeze excess liquid from the kimchi and chop it finely. In a pan, sauté garlic, then add the squid and shrimp. Season with 1 teaspoon seasoning powder and 1 teaspoon black pepper. Once the seafood is cooked, add the bean sprouts, garlic chives, and kimchi, mix well, then remove from heat. Mix 1 package (about 5.3 oz/150 g) of Korean pancake mix with 1 teaspoon turmeric powder and 1 cup (250 g) coconut milk. 2 Add 1.75 oz (50 g) crispy frying flour, 1.75 oz (50 g) rice flour, and 7 oz (200 g) water to the Korean pancake batter, then stir in the cooked seafood mixture. Heat oil in a pan, pour in a ladleful of the batter, and fry. While frying, drizzle extra oil around the edges to make the pancake crispier. Cover the pan to cook through. Optionally, flip and fry the other side for extra crispiness. 3 Serve the pancakes hot with fresh herbs and dip in sweet and tangy garlic fish sauce. 4 1 Soak and wash the fresh herbs (such as mint, mustard greens, fish mint) thoroughly. Peel and devein the shrimp, then slice them in half lengthwise. Score and cut the squid into bite-sized pieces. Cut the bean sprouts, garlic chives, and green onions into sections and let them drain. Squeeze excess liquid from the kimchi and chop it finely. In a pan, sauté garlic, then add the squid and shrimp. Season with 1 teaspoon seasoning powder and 1 teaspoon black pepper. Once the seafood is cooked, add the bean sprouts, garlic chives, and kimchi, mix well, then remove from heat. Mix 1 package (about 5.3 oz/150 g) of Korean pancake mix with 1 teaspoon turmeric powder and 1 cup (250 g) coconut milk. 1 Soak and wash the fresh herbs (such as mint, mustard greens, fish mint) thoroughly. Peel and devein the shrimp, then slice them in half lengthwise. Score and cut the squid into bite-sized pieces. Cut the bean sprouts, garlic chives, and green onions into sections and let them drain. Squeeze excess liquid from the kimchi and chop it finely. In a pan, sauté garlic, then add the squid and shrimp. Season with 1 teaspoon seasoning powder and 1 teaspoon black pepper. Once the seafood is cooked, add the bean sprouts, garlic chives, and kimchi, mix well, then remove from heat. Mix 1 package (about 5.3 oz/150 g) of Korean pancake mix with 1 teaspoon turmeric powder and 1 cup (250 g) coconut milk. 2 Add 1.75 oz (50 g) crispy frying flour, 1.75 oz (50 g) rice flour, and 7 oz (200 g) water to the Korean pancake batter, then stir in the cooked seafood mixture. Heat oil in a pan, pour in a ladleful of the batter, and fry. While frying, drizzle extra oil around the edges to make the pancake crispier. Cover the pan to cook through. Optionally, flip and fry the other side for extra crispiness. 2 Add 1.75 oz (50 g) crispy frying flour, 1.75 oz (50 g) rice flour, and 7 oz (200 g) water to the Korean pancake batter, then stir in the cooked seafood mixture. Heat oil in a pan, pour in a ladleful of the batter, and fry. While frying, drizzle extra oil around the edges to make the pancake crispier. Cover the pan to cook through. Optionally, flip and fry the other side for extra crispiness. 3 Serve the pancakes hot with fresh herbs and dip in sweet and tangy garlic fish sauce. 3 Serve the pancakes hot with fresh herbs and dip in sweet and tangy garlic fish sauce. 4 4 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Marry me chicken Crispy Pork Belly Sisig Sausage and peppers (crockpot) Chicken lomein California Farm Barbecued Mild Pepper sauce Pork Ribs Marry me chicken Crispy Pork Belly Sisig Sausage and peppers (crockpot) Chicken lomein California Farm Barbecued Mild Pepper sauce Pork Ribs Dry kurmura bhel Black eyed peas/lobia masala curry Carrot spicy rice 🥕🍚 Condensed milk/homemade Black eye peas quinoa mini Uttapam Cantaloupe Orange Delight Chicken & Potato Rolls Strawberry Coconut Delight Instant Homemade Rose Sharbat/Taza Gulab Sharbat Date Delight Dry kurmura bhel Black eyed peas/lobia masala curry Carrot spicy rice 🥕🍚 Condensed milk/homemade Black eye peas quinoa mini Uttapam Cantaloupe Orange Delight Chicken & Potato Rolls Strawberry Coconut Delight Instant Homemade Rose Sharbat/Taza Gulab Sharbat Date Delight