Taiwanese-style seafood pancake

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Ready in minutes, this delicious seafood pancake recipe is a treat for the eyes as well as the taste buds. Squid, mussels and prawns are flash-fried before set in the batter, then garnished with spring onions and a sweet hot sauce.

This recipe is taken from Wok On by Ching He Huang (£20, Kyle Books). Photography by Tamin Jones.

First published in 2020

This delicious snack or quick mid-week supper is inspired by my love of the oyster omelettes that you get in the street food stalls found in the night markets in Taiwan. It involves making a thin, egg crêpe-like pancake. The trick is to stir-fry the seafood first and then pour in the potato and cornflour batter and cook it like a thin eggy crêpe. Serve it with a spicy sweet concoction of hoisin, oyster and sriracha sauces – so umami and full of yum!

If you’re vegan, you can use an assortment of sliced fresh shiitake, shimeji and enoki mushrooms instead of the seafood.




  • 40g of potato flour
  • 40g of cornflour
  • 2 spring onions, finely diced, plus a few more finely sliced for garnish
  • 1 red chilli, deseeded and finely diced
  • 2 tbsp of rapeseed oil
  • 100g of squid, mussels and tiger prawns, or other mixed seafood
  • 2 eggs
  • 75g of pak choi, each leaf sliced down the stalk into 5mm strips

Sweet hot sauce

  • 2 tbsp of hoisin sauce
  • 2 tbsp of oyster sauce
  • 2 tsp sriracha


Combine all the ingredients for the sweet hot sauce and set aside
Mix the potato flour and cornflour in 80ml cold water, then add the diced spring onions and chilli
Heat a wok over a medium heat, add 1 tablespoon of the rapeseed oil and give the oil a swirl. Add half the mixed seafood and fry for a few seconds, then add half the spring onion and chilli mixture. Lightly beat one of the eggs and add to the wok with half the pak choy
Cook for 2–3 minutes until the potato starch has turned a translucent colour. Spoon out onto a serving plate and cover with foil to keep it warm
Make the second ‘pancake’ in the same way, using the remaining ingredients. To serve, drizzle with the sweet hot sauce and garnish with some sliced spring onions

Ching is an international Emmy-nominated TV chef and cookery author who has become an ambassador of Chinese cooking around the world.

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