Korean-style seafood pancakes with carrot salad
- 5 carrots, washed
- 3tbsp reduced-salt soy sauce
- Juice and zest 1 lime
- 125g plain flour
- 2tbsp cornflour
- 2 eggs, beaten
- 1 sachet Yutaka Miso Soup Paste
- 250ml sparkling water
- 2tbsp rapeseed oil
- 4 spring onions, cut in half lengthways and widthways
- 300g frozen Asda Seafood Cocktail, thawed and drained
- ½ green and ½ red chilli, sliced
Coarsely grate 1 of the carrots and use a veg peeler to cut the rest into ribbons. Toss the ribbons in 1tbsp of the soy sauce and the juice and
zest of half the lime. Cut the remaining half lime into wedges and set aside.
Whisk together the flour, cornflour, eggs, miso paste and sparkling water until smooth.
Heat half the oil in a large, nonstick frying pan over a medium-high setting. Fry half the spring onions for 1-2 mins until starting to char. Add half the grated carrot and half the seafood.
Pour half the batter over the pan ingredients, ensuring they are covered. Cook for 4-5 mins until golden and little bubbles appear in the batter. Flip and cook for another 4-5 mins until the batter is fully cooked. Transfer to a warm plate lined with kitchen roll.
Wipe the pan clean and repeat with the remaining ingredients, then cut the pancakes into wedges.
Mix the remaining soy sauce and chilli and serve as a dipping sauce with the pancakes and carrot salad.