Mussels add a great briny flavour to these pancakes, inspired by
the jeon of Korea. This recipe makes about 40 pancakes.
1 kgmussels, scrubbed2Desiree potatoes (about 250gm each)2spring onions, thinly sliced, plus extra to serve2garlic cloves, finely grated1long red chilli, finely chopped, plus extra to serve1 bunchgarlic chives, cut into 2cm batons1egg, lightly beaten30 gmplain flour30 gmrice flour125 ml(½ cup) vegetable oilTo serve:sesame seedsSesame dipping sauce2 tbspsoy sauce2 tbspAsian sesame paste (see note)1 tbsprice wine vinegar1 tspsesame seeds1birdseye chilli, thinly sliced
Heat a large saucepan over medium-high heat, add mussels and 125ml water. Cover with a tight-fitting lid and cook, shaking pan occasionally, until mussels open (2-3 minutes). Drain (discard liquid) and set aside to cool. Remove mussels from shells, remove beards and refrigerate.
Finely grate potatoes, squeeze out excess liquid, then combine in a bowl with mussels, spring onion, garlic, chilli, garlic chives and egg. Sieve in flours, stir to combine and season to taste.
For sesame dipping sauce, whisk ingredients with 1 tbsp warm water in a bowl.
Heat 1½ tbsp oil in a frying pan over high heat. Add heaped tablespoons of batter, ensuring each has a mussel in it, and cook, turning once, until golden and crisp (2-2½ minutes each side). Repeat with remaining oil and batter, then scatter with sesame seeds, chilli and spring onion and serve with sesame dipping sauce.
Note Sesame paste is available from select
Asian grocers. If it's unavailable, substitute tahini.