You may also like
Categories:Viewed: 59 - Published at: 6 years ago
Ingredients
- 4 ounces shelled and deveined medium shrimp
- 4 ounces cleaned small squidtentacles halved, bodies sliced into 1/4-inch-thick rings
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups whole milk
- 2 large eggs, beaten
- Canola oil, for frying
- Toasted sesame oil, for frying
- 1 cup kimchi, drained and chopped
Method
- In a medium saucepan of salted boiling water, cook the shrimp until almost white throughout, 2 minutes.
- Using a slotted spoon, transfer the shrimp to a bowl of ice water.
- Add the calamari to the saucepan and cook until white, 30 seconds; drain and transfer to the ice water.
- Drain the seafood and pat dry; cut the shrimp into 1/2-inch pieces.
- In a bowl, whisk the flour with the salt, baking powder and baking soda.
- Add the milk and eggs; whisk until smooth.
- Fold in the seafood.
- In a large nonstick skillet, heat 1 tablespoon each of the canola and sesame oils.
- For each flapjack, ladle 1/4 cup of the batter into the skillet, leaving space between them.
- Scatter some kimchi on top, pressing gently, and cook over moderate heat until bubbles start to appear on the surface and the edges are golden, about 3 minutes.
- Flip the flapjacks, add another tablespoon of canola oil to the skillet and cook until golden and crisp on the bottom, about 3 minutes longer.
- Transfer to a plate and repeat with the remaining batter.
