Serves 4 people
120 g shrimp (deveined, shelled and chopped)
120 g clam meat (chopped)
120 g squid (cleaned & chopped)
1 green chili pepper (chopped)
3 scallions (chopped)
1 tbsp chopped carrot
½ cup flour
½ cup potato starch
1 egg
½ cup water
1 tbsp fish sauce
¼ tsp salt
½ tsp ground black pepper
2 tsp sesame oil
6 tbsp oil

Recipe Courtesy of
Asian Food Network

Seafood Pancake

Not to be mistaken for a breakfast food, the Seafood Pancake is a savoury dish served with rice, or as a snack with beer or soju. Main ingredients that make up the Seafood Pancake includes eggs, scallions and the best part, an assortment of seafood of your choice! A must-have with this pancake is the dipping sauce, liquid goodness made from soy sauce, rice vinegar, sesame oil, garlic, scallions and sugar.

Difficulty: Easy

Preparation: 20 min
Cook: 20 min
Clean up: 10 min

Steps: 2 steps
15 Ingredients

Difficulty: Easy
Steps: 2 steps
15 Ingredients

Preparation: 20 min
Cook: 20 min
Clean up: 10 min

Seafood Pancake

Name: Seafood Pancake
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 120 g shrimp (deveined, shelled and chopped); 120 g clam meat (chopped); 120 g squid (cleaned & chopped); 1 green chili pepper (chopped); 3 scallions (chopped); 1 tbsp chopped carrot; ½ cup flour; ½ cup potato starch; 1 egg; ½ cup water; 1 tbsp fish sauce; ¼ tsp salt; ½ tsp ground black pepper; 2 tsp sesame oil; 6 tbsp oil

Traditional Korean Seafood Pancake

The Seafood Pancake is a traditional Korean dish known as ‘Haemul Pajeon’. It is a fritter style pancake that is often enjoyed as a snack or side dish.

Not to be mistaken for a breakfast food, the Korean Seafood Pancake is a savory dish served with rice, or as a snack with beer or soju. Although variations of the seafood pancake recipes exist, the main ingredients that make up the traditional dish include eggs, scallions and an assortment of seafood meats.

The Seafood Pancake is often deliciously tasty on its own. However, adding a dipping sauce can tittilate your taste buds with joy. Mix soy sauce, rice vinegarm, sesame oil, garlic, scallions and sugar to create a special dipping sauce for your Korean Seafood Pancake.

Frequently-Asked Questions About Seafood Pancake

A popular savory Korean dish, the Seafood Pancake is a very adaptable and versatile recipe. Get creative with the ingredients or experiment with kimchi and special dipping sauces to put your spin on the Seafood Pancake recipe.

What pairs well with the seafood pancake?

The Korean Seafood Pancakes are a great snack to serve at parties and gatherings. Serve your seafood pancakes with cold beers or soju (Korean vodka) and your guests will love it!

What type of meat should I use in these seafood pancakes?

The beauty of this dish lies in its versatility. Shrimp is the most widely used seafood of choice for the seafood pancake recipe. Experiment with clam meat, oysters and prawns in yours!

How can I make my seafood pancake spicier?

Try slicing your green chilies diagonally for that added kick of spice in your seafood pancake.

What can I do with leftover ingredients?

If you have ingredients leftover from frying the seafood pancakes, you can keep them in the fridge for one to two days. Fry them for a quick breakfast over the next two days. Make sure your pancake mixture and seafood are separately kept in airtight containers.

Making The Seafood Pancake: Recipe Tips and Tricks

Prepare all the ingredients: Before you fry your seafood pancake, chop up all your ingredients - chilies, chives, calamari, squid rings and green onions. Mix your seafood ingredients with salt, onions, chives, potato starch and sesame oil in one bowl so that your cooking process can be smoother.
Make your dipping sauce before frying the seafood pancakes: Mix soy sauce, vinegar, water, chopped green onions, chopped red chilies to make a dipping sauce for these pancakes. You can add garlic if you like!

Seafood Pancake Recipe Instructions

Mix the batter
- Put the shrimp, clam and squid into a bowl. Add green chilli pepper, green onion, carrot, flour, potato starch, egg, water, fish sauce, salt, black pepper and sesame oil. Mix it all together with a spoon.

Fry the pancake
- Heat a non-stick skillet over medium heat. Add about 3 tbsp oil and swirl it around to coat evenly.
- Add one scoop of the mixture onto the skillet and spread it out to a thin palm sized circle. It should be around half inch thick.
- About 2 minutes later, when the bottom of the pancake turns a little crunchy, gently flip the pancake over.
- Cook another 2 minutes, and then flip them over again. Cook another 1 –2 minutes until both sides are light golden brown and crunchy.
- Repeat until batter is used up.