Seafood Pancake Recipe

Make batter

In a large bowl whisk together 1.5 cups all-purpose flour, 0.5 cup rice flour, 1 tsp salt, 1/4 tsp white pepper and 1/2 tsp sugar. Crack in 1 large egg and whisk briefly. Gradually add 1.75 cups cold water while whisking until you have a smooth, slightly thin pancake batter (similar to a crepe batter but a little thicker). Stir in 1 tsp sesame oil. If batter is too thick, add up to 2 tablespoons more water.

Taste a tiny bit of batter (optional) and adjust seasoning: add a pinch more salt or pepper if needed. Let the batter rest in the refrigerator for 10 minutes while you prepare seafood and vegetables; this helps suspend ingredients and improves texture.

Prepare seafood

Pat the mixed seafood and any extra small shrimp dry with paper towels. If pieces are large, cut to bite-size (roughly 1/2" pieces). Lightly season the seafood with 1/4 tsp salt and a pinch of white pepper. Do not over-salt; dipping sauce will add saltiness.

Prep vegetables

Thinly slice the green onions, shred the cabbage, julienne the carrot and zucchini, and chop cilantro/parsley if using. Toss the vegetables together in a bowl so they are ready to add to the batter.

Add seafood and vegetables to batter: combine the prepared seafood and vegetables with the rested batter and gently fold until evenly distributed. Use about 1 cup of the combined mixture per pancake for a medium pancake; adjust quantity for pan size.

Heat the pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Heat until shimmering but not smoking (about 2 minutes).

Fry pancakes

For each pancake, pour about 3/4 to 1 cup batter mixture into the pan and spread gently to form a roughly 6–8 inch round, leaving a slightly thinner edge. Cook undisturbed 3–4 minutes until the underside is golden brown and crisp and the top begins to set and small bubbles appear.

Flip and finish

Add another 1/2 tablespoon oil around the edge or under the pancake, then carefully flip using a spatula. Cook the second side 2–3 minutes until golden and cooked through (seafood should be opaque and cooked). If pancakes are thick, lower heat to medium and cover for 1 minute to ensure inside cooks through without burning exterior.

Repeat with remaining batter, adding more oil to the pan as needed. Keep finished pancakes on a wire rack in a low oven (200°F / 95°C) to stay crisp while you cook the rest.

Just before serving, brush or drizzle each pancake with 1/8 tsp sesame oil and sprinkle a little coarse salt to taste to enhance flavor and aroma.

Make sauce

In a small bowl combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp water, 1/2 tsp sugar, 1/2 tsp gochujang or chili paste (optional), 1 minced garlic clove, 1 tbsp thinly sliced green onion and 1/2 tsp toasted sesame seeds. Stir until sugar dissolves. Taste and adjust: add a little more vinegar for tang, or more water to mellow saltiness.

Serve the sauce alongside warm pancakes for dipping.