This recipe creatively blends flavours from both Korean and Western culinary traditions. The dish features a delicate combination of sustainable white fish, prawns and scallops bound together with Hellmann’s Professional Mayonnaise for a smooth, rich, texture.
Ingredients
- Serves 2
Korean Seafood Pancakes
- Sustainable White Fish 400 g
- Raw prawns chopped 80g
- Crab 80g
- Curly Parsley chopped 20g
- Red Chillies finely chopped 1 n/a
- Egg whole 1 n/a
- Mandarin Juice 60ml
- Lime Juice 40ml
- Lemon Juice 20ml
- Spirit Vinegar 20ml
- Water 200ml
The Slaw
- Chinese cabbage 100g
- Red onions 80g
- Spring onions 2 n/a
Gochujang Mayonnaise
- Gochujang paste 40 g
Preperation
Korean Seafood Pancakes
- Blend the white fish, Hellmann’s Professional Mayonnaise, Mandarin Juice, Lime Juice, Lemon Juice, Spirit Vinegar & egg together in a blender until smooth.
- Using a spatula transfer the mixture into a clean bowl & fold in the parsley, prawns and crab
- Cover the mixture and chill in the fridge until needed.
The Slaw
- Mix thoroughly together
Gochujang Mayonnaise
- Mix thoroughly together
Plating the Seafood Pancakes
- Heat a little oil in a frying pan of on a flat griddle
- Evenly spoon 6-8 dollops of fish mix and press each down to make flat pucks and cook the pucks until lightly browned on each side
- Divide the cakes evenly between 2 plates and garnish with the slaw before spooning on the gochujang mayonnaise to finish
- Garnish with fresh herbs or chillies
