Seafood Pancake Recipe

Mix dry ingredients

In a large bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup rice flour or cornstarch, 1 tsp salt, and 0.5 tsp white pepper until evenly combined.

Add wet ingredients

Make a well in the center and add 1 large egg and 1.25 cups cold water. Whisk gently until mostly smooth; small lumps are okay. Stir in 1 tbsp sesame oil. The batter should be pourable but slightly thicker than crepe batter—add up to 2 tbsp more water if too thick.

Taste and adjust seasoning: add 1 tbsp soy sauce and 1 tsp fish sauce (if using) and 1/2 tsp sugar to the batter and whisk briefly to incorporate. This seasons the batter and the seafood.

Prepare seafood

Pat shrimp, scallops/squid, and any optional fish or imitation crab dry with paper towels. If using larger shrimp, halve them. Lightly season with a pinch of salt and a small pinch of white pepper.

Prep vegetables

Thinly slice 4 stalks green onion, half cup sliced onion, grate 1/2 cup carrot, and chop 1 cup cabbage. Toss vegetables together in a bowl and mix in 2 tbsp chopped cilantro if using.

Combine seafood and vegetables: fold the seafood and vegetables gently into the batter so everything is evenly coated. Let rest 5 minutes so rice flour hydrates and the batter clings to the mix-ins.

Heat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp neutral oil and swirl to coat. For a single large pancake, use a 10–12 inch pan; for smaller pancakes, use a smaller pan or make multiple batches.

Fry the pancake

Pour or spread about half of the batter mixture into the hot pan, creating a pancake roughly 8–10 inches across (adjust quantity for pan size). Press down gently with a spatula to flatten and spread evenly. Reduce heat to medium and cook 4–6 minutes until the bottom is golden brown and crisp. Add 2 tbsp vegetable oil around edges if the pancake appears dry; tilt pan to let oil crisp the underside.

Flip carefully

Slide a large spatula under the pancake and flip. If the pancake is very large, use two spatulas or invert onto a plate then slide back into the pan. Cook the second side 3–5 minutes until golden and cooked through and seafood is opaque. For smaller pancakes, cook 3–4 minutes per side.

Finish and rest: transfer pancake to a cutting board and let rest 2 minutes. Repeat with remaining batter and additional oil as needed.

Make the sauce

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1 tsp minced garlic, 1/2 tsp chili flakes, 1/2 tsp sugar or honey, and 1 tbsp sliced green onion in a small bowl. Taste and adjust sweetness or acidity as desired.

Serve: slice the pancake into wedges and serve hot with the dipping sauce on the side. Garnish with additional sliced green onion and a drizzle of sesame oil if desired.