Korean · Dinner
Assorted Seafood Fritters
Assorted seafood fritters combine shrimp, squid and white fish bound in a scallion and egg batter, deep-fried until golden and crisp. Rooted in Korean pajeon-style frying, the mix uses garlic, ginger and sesame oil for depth, served hot with a soy-vinegar dipping sauce.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
499Calories
31.8gProtein
27.9gFat
29.7gCarbs
1.9gSugar
1.5gFiber
1158mgSodium
338mgChol
5.1gSat Fat
445mgPotassium
102mgCalcium
2.8mgIron
2.3mcgVitamin B12
7.2mgVitamin C
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Pat the seafood dry, slice the scallions, mince the garlic, and grate the ginger; combine all in a mixing bowl.
2
Build
Crack the egg into the bowl, add sesame oil and stir until seafood is evenly coated.
3
Fold
Sprinkle flour, cornstarch, salt and pepper over the mixture; fold gently until a cohesive batter forms.
4
Fry
Heat vegetable oil in a skillet over medium heat until sizzling; fry 3 to 4 fritter mounds for 3–4 minutes per side until deep golden.
5
Whisk
Combine soy sauce, rice vinegar and gochugaru in a bowl, whisking until gochugaru is evenly suspended.
6
Plate
Arrange fritters on a plate and serve immediately with dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz346g mixed seafood
- 44 scallions
- 22 large eggs
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 1/2 cup60g all-purpose flour
- 4 tbsp32g cornstarch
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 1/2 cup120ml vegetable oil, for frying
- 2 tbsp30ml soy sauce
- 2 tbsp30ml rice vinegar
- 1 tsp1 tsp gochugaru
