4 Serves
81 Mins
23 g
105 g
41 g
In a large mixing bowl, whisk together the flour, cornstarch, egg, and cold water to create a smooth batter.
Ingredients, vitamins, and health benefits
All Purpose Flour
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KoreanVitamin K
117 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
218 µg / 400 µgCalcium
79 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
200 mg / 1,250 mgPotassium
788 mg / 4,700 mgSodium
1690 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
100 gAlcohol
0 g
Clean and prepare the seafood mix and slice the scallions into long, even pieces.
Heat a generous amount of cooking oil in a non-stick skillet over medium-high heat.
Arrange a layer of scallions in the skillet, pour the batter over them, and distribute the seafood mix evenly on top.
Cook until the bottom is golden brown and crispy, then flip carefully using a spatula and cook the other side until the seafood is fully cooked through.
Cornstarch
Egg
Scallions
Seafood Mix
Cooking Oil
Salt
Black Pepper
Vitamin A
51 µg / 900 µgVitamin C
9 mg / 90 mgVitamin E
6 mg / 15 mgVitamin K
117 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
218 µg / 400 µgCalcium
79 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
200 mg / 1,250 mgPotassium
788 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12
g78
g7
g
Korean
FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
54 µg / 55 µgAlcohol
0 g