I would teach her how to make an Italian tart and she would prepare lunch.
It was a fun day!
She taught me how to make Korean Seafood and chives pancakes.
I went to the nearby fish shop and found fresh seafood skewers
with squids, calamari and shrimps. Then, at the supermarket, as I couldn't
find chives I bought fresh Danish onions/scallions, instead. And as I can't
eat spicy chili peppers, at the moment, I bought a long thin red pepper to
replace the chilies.
The pancakes were delicious so I am going to share the recipe with
the rest of the world....
(I hope Isabelle doesn't mind!!!).
KOREAN SEAFOOD PANCAKES
Ingredients for 4 pancakes:
80-100g chives or green onion
200g sea food (small shrimps squid, calamari)
Half green chili and half red chili
(they can be replaced by a sweet
red pepper)
250g all purpose flour
1 cup water or enough to make mixture thin
2 eggs
Salt & pepper
vegetable oil (sunflower/canola)for cooking
Soy sauce for serving
(Mix together:
2 TBS soy sauce
half tsp sesame oil
1 tsp lemon juice)
Slice green onions and red pepper very thin lengthwise.
Bring to boil 2 cups of water with a splash of white wine and
cook seafood for 2 minutes, then drain them.
In a ceramic bowl mix water with the eggs, then add flour
little by little and stir well.
Add salt and pepper.
Then add the vegetables and seafood.
Cover the bottom of a medium size frying pan with vegetable oil
and warm it up. To check that the oil has reached the right
temperature, sprinkle a bit of flour into it. If the oil spurts
then it is ready.
Pour one full serving spoon of mixture in the pan and spread mixture
around. Let it cook till the down side of the pancake is golden then
turn it upside down with the help of a spatula. Cook for few more
minutes then dish it in a plate.
Repeat operation with the rest of pancakes mixture.
The pancake must be served warm and should be eaten with chopsticks,
dipping small pieces in the prepared soy sauce.
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