INGREDIENTS:
- 2 cups water
- 2 tbsp rice wine
- 1 cup mixed seafood (shrimp, oyster, mussels, calamari)
- 10 scallions, cut into 2 inch sticks
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups water
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 Thai chili, finely chopped
- 1/2 scallion, chopped
- Combine dipping sauce and set aside.
- Combine 2 cups water with 2 tbsp rice wine in a medium pot. Bring to a boil. Blanch the seafood until cooked, about 30 seconds. Drain well.
- Mix together all-purpose flour - salt and pepper. Slowly add the 1 1/2 cups water and whisk until the batter comes together. The batter should have a thin consistency, thinner like regular American pancake batter. Mix in the blanched seafood and cut scallions.
- Heat a non-stick pan or cast-iron pan over medium-high heat. When the pan starts to smoke, add enough oil to coat the bottom of the pan. Ladle 1/4 of the batter onto the pan, spreading the batter to make one even layer. Cook until the bottom is crisp and golden brown, about 2 minutes. Flip and cook on the other side until crisp and golden brown. Remove and keep warm while preparing the remaining pancakes.
- Serve hot with dipping sauce.
Source: Cherry On My Sundae
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