Servings: 4
Ingredients
Seafood
- 100 g mussel meat weight without shells
- 70 g clam meat weight without shells
- 70 g oysters
Salt Water for Rinsing
- 600 g water
- 2 g salt
Seafood Seasoning
- 1 teaspoon salt
- 1 pinch pepper
Topping
- 200 g scallions
- 15 g green chili about 1 chili
- 10 g red chili about 2/3 of a chili
Batter
- 95 g wheat flour
- 30 g non-glutinous rice flour
- 1 g salt about 1/4 teaspoon
- 200 g water
- 1 egg beaten
For Cooking
- 85 g vegetable oil
Soy-Vinegar Dipping Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon pine nuts ground
Procédé
Prepare the Seafood
- Stir the water and salt together to make a light brine.600 g water, 2 g salt
- Gently rinse the mussels, clams, and oysters in the brine, taking care not to damage them, then drain in a colander.100 g mussel meat, 70 g clam meat, 70 g oysters
- Cut the seafood into roughly 1 cm pieces.
- Season with the salt and pepper, then marinate for about 10 minutes.1 teaspoon salt, 1 pinch pepper
Prepare the Vegetables
- Trim and thoroughly wash the scallions, then cut them into 10 cm lengths.200 g scallions
- Slice the green and red chilies on the bias into pieces about 2 cm long and 3 mm thick.15 g green chili, 10 g red chili
Prepare the Batter
- In a mixing bowl, whisk together the wheat flour, rice flour, salt, and water until smooth.95 g wheat flour, 30 g non-glutinous rice flour, 1 g salt, 200 g water
- Beat the egg in a separate bowl.1 egg
Prepare the Sauce
- Combine the soy sauce, rice vinegar, water, and ground pine nuts. Set aside until ready to serve.1 tablespoon light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon water, 1 teaspoon pine nuts
Cooking
- Heat a frying pan over medium heat, then add the vegetable oil.85 g vegetable oil
- Pour in a layer of batter to form a round about 10 cm in diameter and 8 mm thick.
- Lay the scallions over the batter, then scatter the seafood on top. Add the green and red chili pieces.
- Pour about 30 g more batter over the topping and spread it gently to hold everything together.
- Finish by pouring the beaten egg over the top.
- Cook over medium heat for about 5 minutes, until the bottom is set and lightly golden.
- Flip the pancake, cover the pan, and cook for about 3 minutes more.
- Serve hot with the soy-vinegar dipping sauce.
Notes
- Handle the seafood gently while rinsing so it does not break apart.
- For the best texture, keep the pan over medium heat so the pancake browns well without burning.
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