Seafood Pancake




Seafood Pancake

This savory pancake is very filling and so easy to make.  Some batter, some scallions, a mix of your choice of seafood, with a dipping sauce, and you have a full meal.



2 cups all-purpose flour
2 cups water
2 eggs
1 bunch scallions
1/2 sweet corn
1/4 cabbage, sliced
1 carrot, thinly sliced

1/2 onion, finely chopped
Vegetable oil
3 cups mixed seafood of your choice (fresh!) – such as oysters, shrimp, clams, octopus, squid …


Dipping Sauce:

¼ cup soy sauce
½ tbsp rice vinegar
1 stalk scallion, minced
1 clove garlic, minced
½ tsp Korean dried hot chili pepper flakes (optional)
½ tsp sugar
1 tsp sesame oil



Step 1:    For the dipping sauce, combine all the ingredients in a bowl. Set aside. Combine the flours, salt and baking powder in a bowl. Add the water and egg and stir gently until the batter is smooth and well combined. Add the onion and sweet corn and stir to combine.



Step 2:    Preheat a non-stick frying pan over medium heat. Add 1 1/2 tablespoons oil and pour one-quarter of the batter into pan to make a 12cm pancake. Top with 2 green shallots (line them in rows on top of the pancake). Scatter with one-quarter of the seafood.  Add one-quarter of the thinly sliced cabbage and carrot.   Pour over one-quarter of the batter on top.




Step 3:    Cook for 3-4 minutes or until the bottom of the pancake is golden-brown and crispy. Carefully flip pancake over and cook for a further 2-3 minutes or until cooked through.


Transfer pancake to a plate lined with paper towel. Repeat with the remaining batter and ingredients to make 2 pancakes. Top with the extra shallot and chilli (optional)and serve with the dipping sauce.