SEAFOOD AND SCALLION PANCAKE (Makes about 4 8-inch pancakes)
What you will need:
  • 1 cup all-purpose flour
  • ⅓ cup corn starch
  • 2 large eggs (beaten)
  • 1 cup of cold ice water
  • Pinch of salt and pepper
  • 6 stalks of spring onions (scallions) - cut 1-inch off the bottom and then slice into 2-inch thin strips
  • 6 large prawns (shelled, deveined and cut into large chunks)
  • 3 oz of squid (chopped into small pieces)
  • Pinch of salt and sugar
  • Cooking oil
Dipping sauce (mix all the ingredients in a bowl):
  • 1 stalk of spring onion - cut 1-inch off the bottom and then slice into 2-inch thin strips
  • 2 red chilis (seeded and cut into 2-inch strips)
  • 1 clove garlic (peeled and finely minced)
  • 1 tsp of sesame oil
  • 1 tsp of white sesame seeds
  • ¼ cup of soy sauce
  • 3 tsp of rice vinegar
  1. Prepare the batter by mixing the all-purpose flour, corn starch, salt and sugar in a mixing bowl. Add in the beaten egg and cold ice water. Mix until the batter is smooth
  2. Preheat a 8-inch non-stick pan with about 1 Tbsp of oil over medium heat. Pour about ¼ of the batter into the pan and swirl to make sure it covers the pan. Place the prawns, squid, and scallions evenly on top of the batter. Pour the remaining ¼ batter on top of the toppings. Tilt the pan to make sure the batter evenly covers the top. Let it cook until the bottom of the pancake is golden brown and set. Flip it over and let the other side cook until golden brown. Repeat the process with the rest of the batter, you should get about 4 pancakes total. Slice the pancakes into serving pieces and serve with the dipping sauce
Recipe by What To Cook Today at