Servings: 4 servings
Calories: 292kcal
Ingredients
- 1 bunch scallions (about 8) trimmed and halved crosswise
- 4 ounces raw shrimp peeled and chopped
- 4 ounces cleaned squid cut into thin rings
- 3 large eggs
- 1/2 cup blanched almond flour
- 1/4 teaspoon xanthan gum
- 1/4 cup ice water
- 1/2 teaspoon salt
- 1 red chili thinly sliced
- 3 tablespoons avocado oil
- Dipping sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon gochugaru
Instructions
- Whisk 2 of the eggs with the almond flour, xanthan gum, ice water and salt until smooth.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Lay the scallions in the pan in a single, even layer, all pointing the same way.
- Pour the batter evenly over the scallions. Scatter the shrimp, squid and chili on top and press them gently into the batter.
- Beat the remaining egg and drizzle it over the seafood to hold everything together. Cook for 4 to 5 minutes, until the bottom is golden.
- Slide the pancake onto a plate, invert it back into the pan, and add the remaining oil around the edges. Cook another 4 minutes, pressing with a spatula.
- Cut into squares and serve with the dipping sauce.
Notes
Lining the scallions up in one direction is the traditional technique, and it gives the pancake structure. A very hot pan with plenty of oil around the edges is what creates the crisp, lacy rim.
Chef's Tip: Use ice-cold water in the batter. Cold batter fries up lighter and crispier.
Keto Swap: Restaurant pajeon batter is wheat and rice flour. Almond flour with a little xanthan gum keeps the pancake low-carb but still sliceable.
Success Tip: If flipping a large pancake makes you nervous, make two smaller ones. Leave out the chili for younger eaters.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 292kcal | Protein: 19g | Fat: 22g | Fiber: 2.6g
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