Seafood and spring onion pancake (Hemul pajon)

Makes 2-3 Large Pancakes Starters and mains




  • 2 eggs, beaten
  • 250g plain flour
  • 1tbsp vegetable oil
  • about 200ml water
  • vegetable oil, for frying

For the filling

  • about 10 spring onions, split lengthwise and cut into 10cm pieces
  • 1 courgette, cut into 10cm matchsticks
  • 1 large carrot, peeled and cut into 10cm matchsticks
  • 1 red chilli, deseeded and cut into strips
  • 125g peeled and cooked prawns
  • 10 fresh oysters or 15 fresh clams, roughly chopped
  • 4 eggs, beaten (optional)

For the dipping sauce

  • 3tbsp light soy sauce
  • ½tbsp rice vinegar
  • 1tsp sesame oil
  • 1tsp sugar
  • 1tsp toasted sesame seeds


Mix the eggs, flour, vegetable oil and sufficient water to make a medium-to-stiff batter. Allow to rest for 20 minutes. Heat a large non-stick frying pan or griddle with just enough oil to coat the bottom. Ladle in enough batter to make a large pancake. Lay about a third of the spring onions, courgette and carrot matchsticks, strips of chilli, prawns and chopped oysters or clams over the pancake, neatly in lines.

Cook for about 5-7 minutes over a medium heat. While the pancake is cooking, spoon beaten egg on to the spring onion side, filling in the gaps between the vegetables and seafood. When the egg has set and the pancake bottom is well browned, flip the pancake over. Don’t worry too much if it breaks up as it will be cut into squares before eating. Cook for a further 5-7 minutes or so, pressing down with the spatula to ensure the batter cooks through.

Remove from the frying pan, drain on kitchen paper and cut into small squares. Use the remaining batter, vegetables and seafood to make one or two more pancakes. For the dipping sauce, mix together all of the ingredients and serve with the pancakes.



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