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Le Chaudron recipe
Haemul pajeon fruits de mer
Haemul pajeon (seafood scallion pancake)
⏱ 30 minServes 3Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients3 servings
150 g (5 oz)flour
200 ml (¾ cup)ice water
1egg
200 g (7 oz)mixed seafood
1bunch whole scallions
2 tbspsoy sauce
- 150 g (5 oz) flour
- 200 ml (¾ cup) ice water
- 1 egg
- 200 g (7 oz) mixed seafood
- 1 bunch whole scallions
- 2 tbsp soy sauce
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 3. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour, ice water and egg into a thin batter.
- Lay the whole scallions in a single layer in a hot oiled skillet.
- Scatter the seafood on top and pour over the batter.
- Cook over medium heat for 5 minutes until golden underneath and the edges firm up.
- Flip with a wide spatula and cook 4 minutes more.
- Cut into wedges and serve hot with soy sauce for dipping.
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