Best 8 Scallion Pancakes With Squid Recipes

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Scallion pancakes with squid is a delicious and savory dish that combines the flavors of scallions, squid, and a crispy pancake batter. Originating from northern China, this dish is known for its unique texture and taste. The scallions add a subtle sharpness to the pancakes, while the squid provides a tender and chewy bite. Whether you're a seasoned cook or just starting out, this article will guide you through the steps of creating the perfect scallion pancakes with squid.

Let's cook with our recipes!

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

MATZO SCALLION PANCAKES



Matzo Scallion Pancakes image

Categories     Cake     Egg     Onion     Side     Passover     Quick & Easy     Kosher     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 30 (3-inch) pancakes

Number Of Ingredients 7

1/2 cup thinly sliced scallion (white and pale green parts only) plus 1/2 cup finely chopped scallion greens (from 1 bunch)
3/4 cup plus 2 teaspoons olive oil
5 large eggs
1 1/2 cups plus 1 tablespoon water
1 1/2 cups matzo meal
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook sliced scallion in 2 teaspoons oil in a small heavy saucepan over moderate heat, stirring occasionally, until pale golden, 2 to 3 minutes. Remove from heat and stir in scallion greens.
  • Whisk eggs in a bowl until combined well, then whisk in water. Stir in matzo meal, salt, pepper, and scallion mixture until combined well.
  • Heat 1/2 cup oil in a 12-inch nonstick skillet over moderate heat until hot. Working in batches of 4, fill a 1/4-cup measure three-fourths full (3 tablespoons) for each pancake, then drop batter carefully into hot oil and spread with back of a spoon to form a 3-inch round. Cook pancakes until undersides are golden, 1 1/2 to 2 minutes. Turn over with a slotted spatula and cook until undersides are golden, about 1 1/2 minutes more. Transfer to a large rack set on a paper-towel-lined baking sheet. Add some of remaining 1/4 cup oil as needed between batches.

KOREAN SEAFOOD SCALLION PANCAKES RECIPE BY TASTY



Korean Seafood Scallion Pancakes Recipe by Tasty image

This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It's topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!

Provided by Tikeyah Whittle

Categories     Dinner

Time 35m

Yield 2 servings

Number Of Ingredients 24

2 tablespoons rice vinegar
2 tablespoons sugar
1 clove garlic, grated
¼ cup korean chili paste
6 tablespoons soy sauce
2 teaspoons toasted sesame oil
2 ½ teaspoons rice vinegar
1 tablespoon sugar
2 scallions, white and light green parts, very thinly sliced
2 cloves garlic, grated
1 teaspoon sesame seed
1 cup cake flour
¼ teaspoon baking powder
1 ½ teaspoons kosher salt, divided
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
1 cup ice water, plus 2 tablespoons
20 scallions, about 2 bunches, root trimmed
2 tablespoons vegetable oil, plus 2-4 teaspoons
¼ lb shrimp, peeled, deveined, and halved lengthwise (butterflied)
¼ lb calamari bodies, sliced into ¼-inch rings, rinsed, and patted dry
2 large eggs
1 red chili, thinly sliced

Steps:

  • Make the chili dipping sauce: In a medium bowl, whisk together rice vinegar, sugar, garlic, and gochujang until smooth. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
  • Make the sesame soy garlic dipping sauce: In a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves. Add the scallions, garlic, and sesame seeds and whisk until well combined. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
  • Make the pancake batter: In a large bowl, whisk together the flour, baking powder, 1 teaspoon salt, garlic powder, onion powder, and black pepper. Stream in the ice water and whisk until the batter is smooth, about 1 minute.
  • Place the scallions in a large nonstick skillet to measure, then remove from the pan and trim so the scallions will lie flat in the bottom of the pan.
  • Add 1 tablespoon vegetable oil to the skillet and heat over medium-low heat for 1-2 minutes. Arrange half of the trimmed scallions in a single layer in the skillet and cook for 1-2 minutes, until softened. Slowly pour about ½ cup batter over the scallions, ensuring that the batter gets between each scallion and to hold everything together.
  • Immediately arrange half of the shrimp and half of the squid over the batter, distributing evenly. Pour another ¼ cup of the batter over the seafood, and let cook for 2-5 minutes, until the batter is starting to set. Carefully slide a spatula under the edge of the pancake and lift up to see if the underside of the pancake is turning golden brown. If it is starting to burn, reduce the heat to low.
  • Add each egg to a small bowl with ¼ teaspoon salt each. Whisk with a fork to combine.
  • When the pancake is mostly set on top, sprinkle with half of the red chile, then pour 1 beaten egg over the pancake. Cook for 2-4 minutes more, until the egg is mostly set.
  • Quickly flip the pancake, then drizzle 1-2 teaspoons of vegetable oil around the edges of the pan to prevent sticking. Cook the pancake for 2-3 minutes more, until the egg is fully cooked and the bottom of the pancake is golden brown and crispy. Set a plate over the skillet and quickly invert the pancake onto the plate. Repeat with the remaining ingredients to make another pancake.
  • Slice the pancakes and serve with the dipping sauces.
  • Enjoy!

Nutrition Facts : Calories 941 calories, Carbohydrate 121 grams, Fat 32 grams, Fiber 8 grams, Protein 41 grams, Sugar 34 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.

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.

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

CRISPY SCALLION PANCAKES



Crispy Scallion Pancakes image

Also known as "cong you bing", this savory flatbread is made by layering dough with oil and thinly sliced scallions and then frying to give a crispy exterior, but slightly chewy, interior. Serve them plain, or with your favorite Asian dipping sauce.

Provided by Kim's Cooking Now

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 7

2 ¼ cups all-purpose flour
¾ teaspoon salt
½ cup boiling water
¼ cup cold water
3 tablespoons melted chicken fat
1 cup thinly sliced scallions
½ cup vegetable oil for frying

Steps:

  • Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
  • Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
  • Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
  • Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

Nutrition Facts : Calories 375 calories, Carbohydrate 55.6 g, Cholesterol 8.2 mg, Fat 13.1 g, Fiber 2.6 g, Protein 7.7 g, SaturatedFat 3.3 g, Sodium 442.9 mg, Sugar 0.8 g

KOREAN SCALLION PANCAKES (PAJEON)



Korean Scallion Pancakes (Pajeon) image

These crispy fried scallion pancakes are traditionally paired with makgeolli, or Korean rice beer, and can be a vehicle for any number of ingredients. Instead of, or in addition to, the scallions, you can fill pajeon with garlic chives, ramps, small squid, shrimp, thin slices of Korean chile, or julienned carrots. To get the pancakes as crispy as possible, make sure the batter is very cold and the pan smoking hot and slicked with plenty of oil.

Provided by momaphet

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

for the pancake
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon kosher salt
1 1/2 teaspoons fresh ground black pepper
2 tablespoons soy sauce
2 teaspoons minced fresh garlic (from about 3 cloves)
1 tablespoon korean fermented soybean paste, doenjang
2 large egg yolks, beaten
2 cups ice-cold club soda
3 bunches thin scallions, green and white parts cut into 2-inch batons (7 cups)
1 cup grapeseed oil or 1 cup canola oil, for frying
dipping sauce
4 1/2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon mirin
1 tablespoon rice vinegar
1 teaspoon rice vinegar
1/2 teaspoon sesame oil

Steps:

  • Make the pancakes:.
  • In a medium bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper; stir to blend.
  • In a separate small bowl, add the soy sauce, garlic, doenjang, and egg yolks; whisk to combine. Add this mixture and the club soda into the dry ingredients. Whisk about 10 times, then transfer to the freezer and let rest 10 minutes (this will help any remaining clumps incorporate).
  • Meanwhile, make the dipping sauce: In a medium bowl, whisk the soy sauce, mirin, rice vinegar, and sesame oil. Set aside.
  • Retrieve the batter and fold in the scallion pieces. If the batter is too thick, add more club soda, 1⁄4 cup at a time, and mix well.
  • Line a baking sheet with paper towels, and set it next to the stove.
  • In a 10-inch nonstick skillet, heat 1⁄2 cup of the oil over high heat. Once shimmering, carefully add 1 cup of the batter to the center of the pan. Using a spatula, spread to form a 7-inch pancake; avoid letting the batter touch the sides if possible (to prevent the edges from burning before the center is cooked through).
  • Lower the heat to medium and cook until the bottom of the pancake has set, 2-3 minutes. Gently slide a spatula under the edge of the pancake and lift it, tilting the pan so some of the hot oil runs underneath the pancake. Cook until the bottom is crispy and deep golden brown, 2-3 minutes more. Carefully flip the pancake, being careful not to let the oil splash, and cook on the remaining side until golden brown and cooked through, 3-4 minutes.
  • Transfer to the prepared baking sheet, letting the paper towels absorb any excess oil.
  • Place the pan back over high heat, and add 2-3 tablespoons more oil if needed. Repeat the process until all the batter is used. To keep the finished pancakes warm and crispy, set them in a single layer on a baking sheet and place in a low (200°) oven.
  • Cut each pancake into pieces and serve with the dipping sauce on the side.

Nutrition Facts : Calories 586.3, Fat 38.8, SaturatedFat 4.2, Cholesterol 61.5, Sodium 1654.1, Carbohydrate 52.1, Fiber 3.9, Sugar 4, Protein 9.1

Tips:

  • For perfectly crispy scallion pancakes, ensure the pan is sufficiently hot before adding the batter. This will promote immediate sizzling and prevent the pancakes from sticking.
  • Pay attention to the consistency of the batter. It should be slightly thick, like pancake batter, but not too thick or runny.
  • Be generous with the scallions! They provide fantastic flavor and texture to the pancakes.
  • Don't overcrowd the pan. Cook the pancakes in small batches to ensure even cooking and prevent them from steaming rather than frying.
  • Serve the scallion pancakes warm, right out of the pan. They're best enjoyed fresh and crispy.

Conclusion:

Scallion pancakes with squid are a delightful fusion of flavors and textures. By following the tips and techniques outlined in this article, you can create crispy, flavorful pancakes that will impress your family and friends. Whether you're a seasoned cook or a novice in the kitchen, give this recipe a try and experience the joy of creating a delicious and unique dish.

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