Pajeon Korean spring onion and squid pancake

Ingredients

For 1 serving

• Rice flour50 g
• Eggs1
• Spring onions4
• Squid120 g
• Zucchini80 g
• Peanut oil2 teaspoons
• Tamari1 tablespoon
• Rice vinegar1 teaspoon
• Cayenne pepper1 pinch

Contains: nuts, eggs, shellfish, soy,

In season: March – June

Method

1. In a bowl whisk the rice flour with the egg and 5–6 tablespoons of cold water until smooth and pourable.
2. Cut the spring onions into lengths that fit the pan, then halve them lengthwise; cut the cleaned squid into thin rings and pat dry; cut the courgettes into julienne.
3. Heat the groundnut oil in a non-stick frying pan of about 24 cm over medium heat, lay the spring onions side by side, then the courgettes and squid, and pour the batter evenly over the top.
4. Cook for 5 minutes, until the underside is golden and the edges lift; flip it with the help of a plate and cook for 5 more minutes, pressing with the spatula, until golden and crisp.
5. Meanwhile mix the tamari, rice vinegar and chilli powder; serve the pancake cut into wedges with the sauce.