Taiwanese-style seafood pancake

Taiwanese-style Seafood ‘Pancake’

PT15M

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This delicious snack or quick mid-week supper is inspired by my love of the oyster omelettes that you get in the street food stalls found in the night markets in Taiwan. It involves making a thin, egg crêpe-like pancake. The trick is to stir-fry the seafood first and then pour in the potato and cornflour batter and cook it like a thin eggy crêpe. Serve it with a spicy sweet concoction of hoisin, oyster and sriracha sauces – so umami and full of yum!

If you’re vegan, you can use an assortment of sliced fresh shiitake, shimeji and enoki mushrooms instead of the seafood.

  • 40g of potato flour
  • 40g of cornflour
  • 2 spring onions, finely diced, plus a few more finely sliced for garnish
  • 1 red chilli, deseeded and finely diced
  • 2 tbsp of rapeseed oil
  • 100g of squid, mussels and tiger prawns, or other mixed seafood
  • 2 eggs
  • 75g of pak choi, each leaf sliced down the stalk into 5mm strips
  • Sweet hot sauce

  • 2 tbsp of hoisin sauce
  • 2 tbsp of oyster sauce
  • 2 tsp sriracha
1
Combine all the ingredients for the sweet hot sauce and set aside
2
Mix the potato flour and cornflour in 80ml cold water, then add the diced spring onions and chilli
3
Heat a wok over a medium heat, add 1 tablespoon of the rapeseed oil and give the oil a swirl. Add half the mixed seafood and fry for a few seconds, then add half the spring onion and chilli mixture. Lightly beat one of the eggs and add to the wok with half the pak choy
4
Cook for 2–3 minutes until the potato starch has turned a translucent colour. Spoon out onto a serving plate and cover with foil to keep it warm
5
Make the second ‘pancake’ in the same way, using the remaining ingredients. To serve, drizzle with the sweet hot sauce and garnish with some sliced spring onions
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