Seafood Pancake Recipe

In a large bowl whisk together 1 cup all-purpose flour and 1/4 cup rice flour (or cornstarch) until combined.

Add 1 tsp salt, 1/2 tsp ground black pepper. Create a well in the center and crack in 2 eggs. Slowly whisk in 1 cup cold water until a smooth, slightly thin batter forms (consistency of heavy cream to thin pancake batter).

Stir in 1 tablespoon sesame oil to add flavor and help browning. Let batter rest for 10 minutes while you prepare seafood and vegetables.

Pat shrimp, calamari and crab meat dry with paper towels. If using larger shrimp or calamari, chop into bite-size pieces so the pancake cooks evenly.

In a medium bowl combine 1/2 cup chopped shrimp, 1/2 cup calamari, and 1/2 cup crab meat. Season with 1/2 tsp kosher salt and 1/4 tsp ground white pepper; toss gently to distribute.

Add vegetables: fold in 3 sliced scallions (reserve a few for garnish), 1/2 cup grated carrot, and 1/4 cup thinly sliced yellow onion. Add 2 tablespoons chopped cilantro or parsley if using. Mix the seafood and vegetables with about 3/4 of the prepared batter until everything is evenly coated; reserve the remaining batter to adjust thickness if needed.

Preheat skillet

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 to 2 tablespoons vegetable oil and swirl to coat. The pan should be hot but not smoking.

Pan-fry pancakes

For each pancake, ladle about 1/3 to 1/2 cup of the seafood-vegetable mixture into the skillet and spread into a round about 5 to 6 inches across and 1/4-1/3 inch thick. Cook 3–4 minutes until the underside is golden brown and crispy.

Flip carefully with a spatula (and another spatula if needed) and add another 1 tablespoon oil around the edge if pan looks dry. Cook the second side 2–3 minutes until cooked through, seafood is opaque, and pancake is crisp. Reduce heat slightly if pancakes brown too quickly before cooking through.

Transfer cooked pancakes to a wire rack or paper towel-lined plate to drain. Sprinkle reserved scallions on top and squeeze a little lemon or lime if desired. Continue frying remaining batter, adding oil as needed (total oil about 3 tablespoons). If batter seems too thick, thin with a tablespoon or two of cold water.

Serve pancakes warm as an appetizer with soy dipping sauce and lemon/lime wedges on the side.

Combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil and 1/2 teaspoon sugar in a small bowl; stir until sugar dissolves.

Add 1/2 teaspoon minced garlic, 1 tablespoon chopped scallion and 1/2 teaspoon gochugaru or red pepper flakes if you like heat. Taste and adjust: add more vinegar for brightness, more soy for saltiness, or a pinch more sugar to balance.

Set sauce in a small serving bowl alongside the pancakes.