Seafood scallion pancake
A thin, golden pancake made with green onions, squid and shrimp.
- Prep
- 20 min
- Cook
- 24 min
Scale the recipe
Ingredients
- Slender green onions Weight after trimming the roots and washing
- 200 g
- trimmed squid
- 130 g
- peeled raw shrimp
- 110 g
- All-purpose flour
- 150 g
- cold water
- 1 C
- egg
- 2 pieces
- cooking oil
- 3 T
Seasonings
- fine salt
- 1/4 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Trim the scallions
Trim the green onions 200 g to fit the skillet and split any thick white ends lengthwise.
-
Prepare the seafood
On a separate board, pat the cleaned squid 130 g and peeled raw shrimp 110 g dry and cut into small pieces.
-
Mix the pancake batter
Stir together the flour 150 g, cold water 1 C and salt 1/4 T just until no dry flour remains.
-
Beat the eggs
Beat the eggs 2 pieces in a separate bowl.
-
Divide the pancake ingredients
Divide the batter, scallions, seafood and beaten egg between two pancakes for the base batch. Divide the cooking oil 3 T between them as well.
-
Arrange the scallions in the pan
Heat the pan over medium heat, dip the scallions in the batter and spread them in a single layer.
-
Add seafood and beaten egg
Space out the seafood and drizzle the beaten egg over the top.
-
Cook until the underside is golden
Cook until the edges set and the bottom is golden. For larger batches, keep cooking one pancake at a time.
-
Flip the pancake
When the bottom side turns golden brown, flip it over.
-
Cook through
Cook over slightly lowered heat until the thickest part of the seafood remains above 85℃ for 1 minute and the eggs and batter are cooked.
