Seafood Pancake Recipe

Make batter

In a large mixing bowl whisk together 1 cup all-purpose flour, 1/2 cup rice flour, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp sugar and 1/4 tsp ground black pepper until evenly combined. Make a well in the center and add 1 egg, 1 tsp sesame oil and 1 cup cold water. Whisk gently until a smooth, slightly thin batter forms — it should pour easily but still coat a spoon. If batter is too thick, add up to 2 tbsp more cold water.

Let the batter rest for 10 minutes at room temperature while you prepare the seafood and vegetables. Resting hydrates the flour and improves texture.

Prepare seafood

Pat the shrimp, calamari, and scallops dry with paper towels. Cut larger shrimp in half lengthwise and halve large scallops so pieces are bite-sized. Lightly season the seafood with a pinch of salt and the 1 tbsp soy sauce and 1 tsp fish sauce (if using). Toss to coat and set aside for 5 minutes.

Prepare vegetables

Thinly slice the green onions, shred the cabbage, julienne the carrot and red pepper. Combine the vegetables in a bowl and mix in the sliced green onion reserved for the dipping sauce (reserve 1 tbsp of thinly sliced green onion for the sauce).

Combine seafood and vegetables with batter

Fold the prepared seafood and vegetables into the rested batter. Mix gently so the pieces are evenly coated but not overworked. If mixture seems very watery from seafood, drain excess liquid from seafood before adding; you want a batter that holds the mix-ins together.

Heat pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 1 to 2 tablespoons vegetable oil and heat until shimmering.

Cook pancake(s)

Pour about half of the seafood-vegetable batter into the skillet and spread into an even round about 7–8 inches (for one large pancake) or make two smaller pancakes. Drizzle a little additional oil around the edges so the batter fries. Cook 3–4 minutes until the bottom is golden brown and crisp and the edges set.

Carefully flip the pancake using a spatula (or two spatulas) and cook the other side 3–4 minutes until the seafood is cooked through and the pancake is crisp and golden. Reduce heat slightly if the exterior browns too fast before the seafood cooks. For a very crisp finish, press gently with the spatula while cooking.

Repeat with remaining batter, adding the remaining tablespoon of oil as needed. Total cook time for both pancakes should be about 12–14 minutes.

Finish

Transfer cooked pancake(s) to a cutting board. Sprinkle with toasted sesame seeds and chopped cilantro or parsley if using. Let rest 1–2 minutes, then cut into wedges.

Make sauce

Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar or honey, 1/2 tsp gochujang or chili paste (optional), 1/2 tsp sesame oil, 1/2 tsp minced garlic, 1 tbsp thinly sliced green onion and 1/2 tsp toasted sesame seeds in a small bowl until sugar dissolves and flavors meld. Taste and adjust: add more vinegar for brightness, more sugar for sweetness, or more chili for heat.

Serve sauce alongside freshly cut seafood pancake wedges for dipping.