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In a large bowl, combine the Korean pancake mix and Korean frying mix. Whisk together with a fork until well combined.

Gradually add the cold water to the dry ingredients, whisking continuously until a smooth, slightly watery batter forms. Ensure there are no lumps. Add the ice cubes to the batter to keep it cold.

Heat a large non-stick frying pan over medium-high heat. Pour a generous amount of olive oil (about 2 tablespoons) into the pan, ensuring the bottom is evenly coated.

Once the oil is hot, carefully lay the whole green onions flat across the bottom of the pan in a single layer.

Drizzle about half of the prepared batter evenly over the green onions in the pan. Immediately arrange the cooked shrimp and scallops on top of the batter.

Cook the pancake for 5-7 minutes, or until the bottom is golden brown and crispy and the edges begin to firm up. You may need to add a little more oil around the edges to help with crisping.

Carefully flip the pancake using a large spatula. Cook the second side for another 5-7 minutes, or until golden brown and cooked through. If making multiple pancakes, repeat steps 3-7, adding more oil as needed.

Transfer the cooked seafood scallion pancake to a serving plate. Cut into wedges and serve immediately with your favorite dipping sauce.


In a large bowl, combine the Korean pancake mix and Korean frying mix. Whisk together with a fork until well combined.

Gradually add the cold water to the dry ingredients, whisking continuously until a smooth, slightly watery batter forms. Ensure there are no lumps. Add the ice cubes to the batter to keep it cold.

Heat a large non-stick frying pan over medium-high heat. Pour a generous amount of olive oil (about 2 tablespoons) into the pan, ensuring the bottom is evenly coated.

Once the oil is hot, carefully lay the whole green onions flat across the bottom of the pan in a single layer.

Drizzle about half of the prepared batter evenly over the green onions in the pan. Immediately arrange the cooked shrimp and scallops on top of the batter.

Cook the pancake for 5-7 minutes, or until the bottom is golden brown and crispy and the edges begin to firm up. You may need to add a little more oil around the edges to help with crisping.

Carefully flip the pancake using a large spatula. Cook the second side for another 5-7 minutes, or until golden brown and cooked through. If making multiple pancakes, repeat steps 3-7, adding more oil as needed.

Transfer the cooked seafood scallion pancake to a serving plate. Cut into wedges and serve immediately with your favorite dipping sauce.
