When prepping the seafood, make sure that each piece is small enough that it doesn't overwhelm the pancake, but large enough that it does not disappear into the batter. Mussels will not need to be sliced, but will need to be steamed open. Oysters should only be sliced if they large. Shrimp work nicely if cut lengthwise through the middle (so that each half runs the entire side of the shrimp). Small bay scallops will not need to be sliced but larger scallops will; and finally, squid should be sliced as thinly as possible. Garnish with sliced scallions and lime wedges or an acidic dipping sauce.
- 1 1/2 pounds assorted seafood (shrimp, scallops, squid, oysters and mussels all work well)
- 7 scallions, thinly sliced
- 1/2 teaspoon finely grated ginger
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 1/2 cups water
- 2 eggs, beaten
- vegetable oil for cooking
- crushed red pepper (optional)
- soy sauce (optional)
Prepare seafood (shell shrimp, coarsely chop scallops if large, thinly slice squid, shuck oysters, steam mussels to remove shell). Combine scallions, ginger, garlic, salt, and flour in a large bowl and mix until well combined. In a separate bowl mix water and egg until well combined. Mix flour mixture and egg/water mixture until well combined, making sure there are no lumps. Add mixed seafood and mix until seafood is evenly distributed; season with optional ingredients, if using.
Heat oven to low, and place baking sheet or dish inside. Heat skillet or griddle over medium high heat and add drizzle of oil. Using a 1/4 cup measure, drop batter onto griddle, making sure each pancake does not touch any other. Cook in batches, flipping when bubbles appear on the surface of the pancake. Keep pancakes warm in oven until all the batter is cooked.
Large skillet or griddle