I enjoy eating savory pancake and this is one of my favorite. Crispy on the edge, moist and soft in the middle. We’re a seafood lover and to include it in a pancake is simply priceless. This seafood and scallion pancake makes a great snacks or appetizers. It seems pretty fancy too but pretty effortless to make 😉
SEAFOOD AND SCALLION PANCAKE
Ingredients
Pancake:
- 1 cup all-purpose flour
- â…“ cup corn starch
- 2 large eggs (beaten)
- 1 cup of cold ice water
- Pinch of salt and pepper
Toppings:
- 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
Instructions
- 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
- Preheat a 8-inch non-stick pan with about 1 Tbsp of oil over medium heat. Pour about 1/4 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 1/4 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
Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram
