Korean Seafood Pancake (Haemul Pajeon - Soy-Free)

Ingredients

• 1 cup All-purpose gluten-free flour
• 0.25 cup Tapioca starch
• 1 cup Cold water
• 1 Egg
• 0.5 lb Shrimp, peeled and deveined
• 0.5 lb Squid, cleaned and sliced
• 1 bunch Green onions, cut into 2-inch pieces
• 0.5 Carrot, julienned
• 0.5 tsp Gochugaru (Korean chili powder)
• 0.25 tsp Garlic powder
• 0.5 tsp Sea salt
• 0.5 cup Avocado oil, for frying
• 2 tbsp Dipping Sauce: Coconut aminos
• 1 tbsp Dipping Sauce: Rice vinegar
• 1 tsp Dipping Sauce: Sesame oil
• 1 tbsp Dipping Sauce: Green onion, sliced

Instructions

1. 1In a large bowl, whisk together the gluten-free flour, tapioca starch, cold water, egg, gochugaru, garlic powder, and sea salt to form a smooth batter.
2. 2Add the shrimp, squid, green onions, and carrot to the batter and mix well.
3. 3Heat avocado oil in a large skillet over medium heat.
4. 4Pour half of the batter into the skillet and spread it evenly. Cook for about 5-7 minutes per side, or until golden brown and crispy.
5. 5Repeat with the remaining batter.
6. 6While the pancake is cooking, prepare the dipping sauce by combining coconut aminos, rice vinegar, sesame oil, and sliced green onion.
7. 7Cut the pancake into wedges and serve immediately with the dipping sauce.

Substitutions

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