How To make Seafood Pancakes
1 c Flour
1 Pinch salt
1 Egg, lightly beaten
4 ts Oil
1 1/2 c Milk plus 1 Tbsp
1/2 lb Monkfish
6 Scallops
3/4 c Milk
2 Garlic cloves, chopped
1/2 lb Shrimp, shelled
2 tb Butter
3 tb Flour
1/4 c Light cream
1 c Gruyere Cheese
2 tb Parsley, fresh, chopped
1 Salt and pepper
1 1/2 tb Oil for frying
Servings: 10 Make pancake batter by mixing flour and salt in mixing bowl. Make well in center and pour in the egg, 4 tsp oil and 1 cup milk. Whisk to smooth batter then add remaining milk. Remove any skin from monkfish, rinse and cut into bite-size pieces. Pat dry. Rinse and pat dry scallops, cut in half. Pour 3/4 cup milk into saucepan, add garlic and bring to simmer. Add all fish except shrimp. Simmer for 5-6 minutes then add shrimp. When shrimp turn pink remove all fish to a bowl and set aside. Strain fish milk and reserve for sauce. Place butter in saucepan and melt, add flour and stir for 2 minutes, then pour in reserved milk and the cream. Continue to stir and simmer for a few minutes until you have a smooth sauce. Turn heat to low, add cheese and parsley and season to taste with salt and pepper. Add fish, mix well. Preheat oven to 350 degrees F. Place small frying pan or omelet pan over high heat. Lightly grease it with a little oil. Beat pancake batter, then pour 3 Tbsp into pan. Turn pan so bottom is covered evenly with batter and cook for 40-60 seconds, turn and cook 30-40 seconds longer. Transfer to large plate. Continue with remaining batter. (There should be enough filling for 10 pancakes.) Place an equal amount of filling (about 3 Tbsp) in center of each pancake, fold the sides over filling and arrange in ovenproof dish just large enough to hold pancakes. Place in oven for 20 minutes, or until the pancakes are hot through. Serve immediately. These thin pancakes, which conceal a tasty mixture of fish, will appeal to the masked and mysterious side of the Cancerian, who when in need of refreshment and quiet will reture into his or her own protective shell. These can be served as a first course or as a luncheon dish for four, with a green salad and a very chilled white wine. From: "A Taste of Astrology" Posted by: Grandma Sheila (Exner)
How To make Seafood Pancakes's Videos
make Korean pancakes when you want to use up your leftover ingredients ????
Korean Seafood Pancakes 해물파전 Recipe
Crispy pancakes stuffed with succulent seafood. A few simple ingredients make the batter and whatever seafood you like/have/can afford goes into it to make it a delicious appetizer, party food, or part of an authentic Korean meal.
2 c unbleached all purpose flour
½ c rice flour (not sweet rice)
1¼ ts fine salt
2¼ c cold filtered water
1½ c seafood of your choice
3 chopped green onions
Dipping Sauce
¼ c soy sauce
2 ts toasted sesame seeds
2 ts sesame oil
½ ts minced garlic
1 chopped green onion
1 ts red pepper flakes
1 ts vinegar
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Korean Seafood Pancakes - Dished #Shorts
On today's Dished #shorts we're making Korean Seafood Pancakes
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How to make HaeMulPajeon, Korean Seafood Pancakes Recipe, Hae Mul Pa Jeon 해물파전 ()
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Serve this amazing dish to your loved ones and guests. Galbi Jjim is a very hearty dish and it's so easy to make. The meat will literally melt in your mouth.
Korean Seafood Pancakes (Hae Mul Pa Jeon) is a great snack for a rainy day! It's great for drinking parties too. Goes amazingly well with Soju or Sake.
Invite your friends over for a delicious treat. You can even replace a meal with this since it's nutritious and filling.
Seafood Pancake Recipe : Korean Seafood Pancakes : Haemul-jeon 해물전: 海鲜煎饼
#海鲜煎饼 #seafoodpancake
Savory Pancake packed with fish, carrots and scallions. Easy and ready in less than 15 minute. Kids love it
美味煎饼 大人小孩都爱吃
Translation
1. Korean pancake
2. Haemul-jeon (해물전), haemul pajeon
3. チヂミ
4. cekodok makanan laut, lempeng korea
5. 海鲜煎饼,这样做太美味啦!
These pancakes will make anyone eat more veg! | Korean Vegetable Pancakes #AtHome | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.