Best 6 Scallion Pancakes With Squid Recipes

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**Scallion Pancakes with Squid: A Savory Delight**

Embark on a culinary journey to savor the delectable flavors of scallion pancakes with squid, a tantalizing dish that harmonizes the aromatic essence of scallions with the tender texture of squid. This popular Chinese appetizer, also known as cong you bing, offers a symphony of textures and flavors that will captivate your taste buds. Our comprehensive guide unveils two irresistible variations: the classic scallion pancake with squid and the indulgent pan-fried version. Whether you prefer the simplicity of the traditional recipe or the crispy allure of the pan-fried variant, we have you covered. Get ready to tantalize your palate with this delectable treat, perfect for any occasion.

Let's cook with our recipes!

HAEMUL PAJEON (SEAFOOD SCALLION PANCAKE)



Haemul Pajeon (Seafood Scallion Pancake) image

Crispy delicious Korean scallion pancakes with seafood!

Provided by Hyosun

Categories     Appetizer

Number Of Ingredients 14

1-1/2 to 2 cups assortment of seafood (squid, shrimp, mussels, oysters, clams, etc., cut into bite sizes)
1 tablespoon sesame oil
1 or 2 bunches scallions
1 red chili pepper - optional
1 egg (lightly beaten - optional)
1 cup Korean pancake mix, buchim garu, 부침가루 ((or all purpose flour or gluten free flour with 1/2 teaspoon salt - See note))
1 tablespoon soy sauce
2 to 3 teaspoons vinegar
1 tablespoon water
pinch of black pepper
pinch of gochugaru (Korean red chili pepper flakes)
1/2 teaspoon sugar - optional
1 tablespoon chopped scallion - optional
1 tablespoon Diced onion - optional

Steps:

  • Prepare the seafood, scallions and optional pepper, draining excess water. (Wet ingredients will make pajeon soggy.) Cut the scallions in half crosswise. Cut the white part of the scallions lengthwise if thick. Mix the seafood with the sesame oil.
  • In a large bowl, mix the pancake mix with 3/4 cup icy cold water. You may need a couple more tablespoons but add one tablespoon at a time. The batter should be thinner than a Western breakfast pancake batter and thicker than a crepe batter. (For a crispy pajeon, the batter should be relatively thin.) Mix in 1/2 of the seafood.
  • Heat 3 to 4 tablespoons of vegetable oil in a non-stick pan over medium high heat, ladle 1/2 of the mixture into the pan and spread it evenly into a thin round shape.
  • Arrange the scallions in a single layer on top of the batter, pressing them down into the batter. Add 1/2 of the remaining seafood and a few slices of the optional pepper.
  • Spoon one half of the optional lightly beaten egg on top. Cook until the bottom is golden brown (3 - 4 minutes). Reduce the heat to medium if the pancake is browning too fast.
  • Turn it over, adding more oil (2 to 3 tablespoons) around the edges. Cook for another 3 - 4 minutes. Repeat the process with the remaining batter and ingredients. Serve hot off the pan with dipping sauce.

SCALLION PANCAKES



Scallion Pancakes image

Wilson Tang owns Nom Wah Tea Parlor, the longest-running dim sum restaurant in New York City's Chinatown, and he recently released The Nom Wah Cookbook, which includes recipes for perennial favorites like scallion pancakes. "They're a classic," he says. "That flaky texture makes them a light appetizer," he says.

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 8 scallion pancakes

Number Of Ingredients 10

1 cup rice wine vinegar
3/4 cup light soy sauce
3 1/2 tablespoons sugar
1 tablespoon toasted sesame oil
3 cups all-purpose flour, plus more for dusting
1 1/3 cups boiling water
4 teaspoons toasted sesame oil
8 scallions, chopped
Kosher salt
1/2 cup plus 1 tablespoon vegetable oil

Steps:

  • Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
  • Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
  • Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
  • Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.

SCALLION PANCAKES WITH SQUID



Scallion Pancakes With Squid image

The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion. It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan. One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter. That way, the batter doesn't sit around and turn gluey. Eat them as hot as you can without burning your fingers. The risk is worth it.

Provided by Melissa Clark

Categories     easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 cup soy sauce
6 teaspoons rice wine vinegar
1 tablespoon plus 1 teaspoon mirin
2 tablespoons plus 2 teaspoons Korean denjang (fermented soybean paste) or Japanese red miso paste
1 tablespoon grated garlic
1 teaspoon grated ginger
1 egg yolk
Grapeseed or vegetable oil, for frying
200 grams rice flour (about 1 1/3 cups)
150 grams all-purpose flour (about 1 cup)
4 grams baking powder (about 1/2 teaspoon)
1 pound squid, cleaned and cut into 1/2-inch rings
2 bunches whole scallions, trimmed and cut into 1-inch pieces

Steps:

  • In a small bowl, prepare the dipping sauce. Whisk together 2 tablespoons of the soy sauce, 2 teaspoons of the rice wine vinegar and mirin. Set aside.
  • In another small bowl, combine the remaining 2 tablespoons soy sauce, the remaining 4 teaspoons rice wine vinegar, denjang or miso paste, garlic, ginger, egg yolk, 1 cup of water and mix well.
  • Heat a 10-inch skillet over medium-high heat with 1/4-inch grapeseed or vegetable oil. The oil should be hot, but not smoking, about 325 degrees.
  • In a large bowl, mix the rice flour, all-purpose flour and baking powder. Add the squid and scallions and toss to combine. Pour in the denjang mixture and stir until just combined, taking care not to overmix.
  • Carefully spoon half of the batter into the hot pan and fry until the bottom is golden and crispy, about 3 to 4 minutes. Flip and fry for another 3 to 4 minutes until crispy and cooked through. Transfer to a rimmed baking sheet lined with paper towels so oil can drain. Repeat with the second half of the batter. Cut pancakes in quarters and serve with the dipping sauce.

Nutrition Facts : @context http, Calories 881, UnsaturatedFat 43 grams, Carbohydrate 79 grams, Fat 49 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1406 milligrams, Sugar 2 grams, TransFat 0 grams

HOT PEPPER AND SCALLION PANCAKES WITH CHARRED SQUID, PICKLES AND VEGETABLES



Hot Pepper and Scallion Pancakes with Charred Squid, Pickles and Vegetables image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 27

1 cup water
3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons salt
Knead dough together and allow to rest.
1 bunch scallions, finely minced
2 serrano or jalapeno chiles, finely minced
2 tablespoons toasted sesame seeds
2 tablespoons sesame oil
Salt
pepper
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 tablespoons sesame oil
1 cup hoisin
1 cup tomato fillets (canned is fine)
1 cup pineapple or mango juice
1/2 cup rice vinegar
1/4 cup brown sugar
1 tablespoon chili paste
Salt
Pepper
1 pound clean squid bodies
1/4 to 1/2 pound tentacles
Julienned scallion
Cilantro sprigs
Pickled vegetables* (for example pickled ginger, pickled shallot, pickled daikon, mustard greens or even salted mung bean sprouts)

Steps:

  • For the pancakes: Divide dough into 8 equal parts. Roll into a rough circle, 1/4-inch thick. Paint with sesame oil. Flavor with scallions, chiles, sesame seed, salt and pepper.
  • Roll each into a cigar then coil into a rough circle again. Roll each pancake now 1/2-inch thick. Hold, divided by waxed paper, until ready to cook.
  • For the sauce: Saute ginger and garlic in sesame oil. Add all other ingredients and simmer until reduced and flavorful. Season to taste.
  • For the squid: Heat oven to 400 degrees. Heat a large saute pan and add a little soy or canola oil.
  • Add pancakes and brown one side, flip and finish in oven.
  • Compose plate with triangles of scallion pancake, a pile of barbecued squid, pickles, herbs and a side cup of the barbecue dipping sauce.

CHINESE SCALLION PANCAKES



Chinese Scallion Pancakes image

Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.

Provided by Mei

Categories     Appetizers and Snacks

Time 1h45m

Yield 4

Number Of Ingredients 6

2 cups all-purpose flour
1 tablespoon salt, divided
¾ cup boiling water
½ cup cold water, or as needed
vegetable oil, or as needed, divided
1 bunch green onions (scallions), minced

Steps:

  • Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
  • Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
  • Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
  • Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g

PAJEON (파 전 / SCALLION PANCAKES)



Pajeon (파 전 / Scallion Pancakes) image

While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into bite-sized pieces.

Provided by Hooni Kim

Categories     Dinner     Pancake     Green Onion/Scallion     Pan-Fry     Peanut Free     Tree Nut Free     Vegetarian

Yield Makes 4 or 5 pancakes

Number Of Ingredients 12

2 cups all-purpose flour
½ cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon doenjang (Korean fermentedsoybean paste)
½ teaspoon freshly ground black pepper
2 cups ice-cold club soda
1 medium egg yolk
2 teaspoons minced garlic
3 large bunches scallions, cut into 2-inch batons (if the scallions are thick, cut the white parts lengthwise in half before cutting into batons)
About 5 tablespoons grape seed or canola oil, for frying
Pajeon Sauce

Steps:

  • To make the batter, combine the flour, cornstarch, baking powder, sugar, doenjang, and pepper in a medium bowl and mix well to blend. Add the club soda, egg yolk, and garlic and mix gently using a whisk. Do not whisk too much, or extra gluten will form in the batter, making it too thick and doughy. Whisk about 10 times, then let the batter rest for 10 minutes in the freezer so any remaining small clumps of flour can dissolve and blend into the mixture by themselves.
  • When you're ready to make the pancakes, line a sheet pan with paper towels and set aside. Place scallions in a medium bowl and fold in just enough cold batter to hold the scallions together.
  • Set a 10-inch nonstick sauté pan over high heat and add about 1 tablespoon of the oil. When the oil begins to shimmer and just barely smoke, add 1 cup of the scallion batter to the center of the pan. Using a spatula, spread it out to form a 7-inch pancake. (You don't want the pancake to touch the sides of the pan, or the edges may burn before the center is cooked through.) Reduce the heat to medium and cook for 4 to 5 minutes, until the bottom of the pancake has set. Once it has set, gently slide your spatula under the edges of the pancake and lift them, tilting the pan, so some of the hot oil runs underneath the pancake. Then cook for 2 to 3 minutes more, until the bottom is a deep golden brown and crisp. You can check the color by gently lifting an edge of the pancake with your spatula. Flip the pancake and cook on the other side for 3 to 4 minutes, until it is golden brown on the second side and cooked through. Transfer to the prepared sheet pan to drain. Wipe out the pan, set it back over high heat, add another tablespoon or so of oil, and repeat until all of the pancakes are cooked. The finished pancakes can be kept in a low (200°F) oven on a clean sheet pan while you cook the remaining batches, but it's best to eat them right away.
  • Cut each pancake into quarters and serve with small bowls of the Pajeon Sauce and ice-cold makgeolli (Korean rice wine).

Tips:

  • Use high-quality ingredients. Fresh, high-quality ingredients will make a big difference in the flavor of your scallion pancakes. Look for squid that is firm and white, and scallions that are fresh and green.
  • Make sure the batter is thin enough. The batter should be thin enough to pour easily, but not so thin that it's watery. If the batter is too thick, your pancakes will be tough.
  • Cook the pancakes over medium heat. This will help them to cook evenly without burning.
  • Don't overcrowd the pan. Cook the pancakes in batches so that they have enough room to cook properly.
  • Serve the pancakes immediately. Scallion pancakes are best served hot and crispy.

Conclusion:

Scallion pancakes with squid are a delicious and easy-to-make appetizer or main course. They are perfect for a quick weeknight meal or for a party. With a few simple ingredients and a little bit of time, you can enjoy this classic Chinese dish in the comfort of your own home.

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