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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.
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.
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