Haemool Pajeon (Korean Seafood Pancake)

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The batter:

1/2 pound raw shrimp, peeled, deveined and coarsely chopped

1/4 pound raw squid, bodies only coarsely chopped

1/2 pound cooked mussels, coarsely chopped

1/2 cup Korean pajeon flour (see note)

1/4 cup potato starch

1/8 cup buckwheat flour

5 green onions, chopped into 1-inch pieces

1 small habanero chile, seeds and membranes removed, then minced (see introduction)

-- Pinch of kosher salt

1 tablespoon vegetable oil or more as needed

The dipping sauce

2 tablespoons soy sauce

1 1/2 to 2 teaspoons mirin

-- Zest from half lemon

1 teaspoon fresh lemon juice

1/4 teaspoon sugar (optional)

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