Korean Seafood Pancakes

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Ingredients

1 cup all-purpose flour

1/2 cup cornstarch

1/2 teaspoon salt

1 large egg

1 3/4 cups water

1/4 cup vegetable oil

4 large scallions, halved crosswise and cut into very thin strips

1 large red bell pepper, cut into thin strips

1 large jalapeño—halved, seeded and thinly sliced

1/2 pound medium shrimp—shelled, deveined and halved lengthwise

1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles cut in half

Soy Dipping Sauce

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