Korean Seafood Pancake
Ingredients
| 1 dash oil |
| 1 pinch pepper |
| 1 pinch salt |
| 2 cloves garlic |
| 2 large red chillis |
| 5 whole spring onions |
| 4 whole scallops |
| 10 large prawns |
| 2 tbsp soy bean paste (Korean; gluten free) |
| 300 ml water |
| 150 g self-raising flour (gluten free) |
Preparation
Read full directions on The InTolerant Chef at http://intolerantchef.blogspot.com.au/2015/02/korean-seafood-pancake-haemul-pajeon.html
