Seafood Pancake Recipe with Gochujang Mayonnaise & Slaw

This recipe creatively blends flavours and techniques 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.

METHOD

Korean Seafood Pancakes

1. Blend the white fish, Hellmann’s Professional Mayonnaise, Knorr Citrus Intense Flavours & an egg together in a blender until smooth.

2. Using a spatula transfer the mixture into a clean bowl & fold in the parsley, prawns and scallops

3. Cover the mixture and chill in the fridge until needed.

The Slaw

1. Mix thoroughly together

Gochujang Mayonnaise

1. Mix thoroughly together

Plating the Seafood Pancakes

1. Heat a little oil in a frying pan of on a flat griddle

2. 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

3. Divide the cakes evenly between 2 plates and garnish with the slaw before spooning on the gochujang mayonnaise to finish

4. Garnish with fresh herbs or chillies

INGREDIENTS

Serves 2

Korean Seafood Pancakes

• Sustainable White Fish 400 g

• Raw prawns chopped 80g

• Scallop meat chopped 80g

• Curly Parsley chopped 20g

• Red Chillies finely chopped

• Egg whole

• Knorr Professional Intense Flavours Citrus Fresh 400ml

• Hellmann’s Professional 10L bucket 30g

The Slaw

• Chinese cabbage 100g

• Red onions 80g

• 2 Spring onions

• Hellmann’s Professional 10L bucket 100g

Gochujang Mayonnaise

• Hellmann’s Professional 10L bucket 120ml

• Gochujang paste 40 g