Taiwanese-style seafood pancake
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.
Ingredients
- 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
Method
1
Combine all the ingredients for the sweet hot sauce and set aside
2
Mix the potato flour and cornflour in 80ml cold water, then add the diced spring onions and chilli
3
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
4
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
5
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
Discover more:
Go to Comments
Taiwanese-style seafood pancake
