Taiwanese-style seafood pancake

15 minutes


  • 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