Taiwanese-style seafood pancake

2
15 minutes

Ingredients

  • 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

Method

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