Returning to work after a busy Tet holiday, housewives can make Korean-style seafood onion cake (Haemul Pajeon) to both change the taste of family meals and not take too much time.
To make standard Korean-style seafood onion cake, housewives need to prepare 200g of multi-purpose flour, 50g of plain rice flour (or cornstarch), 1 chicken egg and 350ml of ice water.
The filling needs 200g of green onions (should choose large onions), 150g of fresh shrimp, 150g of squid. Accompanying spices include red chili, green chili, salt, sugar, soy sauce, rice vinegar and cooking oil.
After washing, shrimp need to peel off the black veins, squid cut into rounds or bite-sized pieces. Next, blanch the seafood briefly in boiling water for about 30 seconds and then take it out to drain, which will help prevent the seafood from boiling, keeping the cake crispy longer. Wash scallions, cut into long pieces about 10cm long to fit the pan.
When mixing flour, mix wheat flour, rice flour well with a little sugar and salt. Pour in iced water slowly and stir well until the mixture thickens. Using iced water will help inhibit the formation of gluten, making the crust of the cake crispier after frying.
Heat a pan with just enough cooking oil. When the oil is hot, arrange a layer of scallions evenly spread on the pan surface. Next, scoop 1 spoonful of flour mixture and pour evenly over the layer of scallions so that the scallion strands stick together.
Arrange sliced shrimp, squid and chili on the surface of the cake. Beat 1 chicken egg and gently pour it on top to create a beautiful golden color and increase the stickiness of the filling.
Fry the cakes over medium heat for 3-4 minutes until the bottom is evenly golden. Gently flip the cake surface and fry for another 3 minutes. When you see both sides golden brown, the edges of the cake crispy, turn off the heat.
To make seafood onion cake more flavorful, housewives should add dipping sauce including soy sauce, vinegar, sugar and roasted sesame seeds to eat with.
A plate of hot seafood onion cake with eye-catching yellow color, the soft sweetness of shrimp and squid blended with the crispness of the cake crust will be a perfect dish to change the taste, ensuring nutrition after traditional Tet feasts.
