Tuesday, January 17, 2012
Awesome Seafood Pancake
A pancake for dinner is a good idea as long as it's a cool pancake.
6 oz SEAFOOD (shrimp, scallops, squid, etc.)
5-6 GREEN ONIONS (cut into 1” lengths)
1 tsp HOT PEPPER (finely chopped)
½ cup ALL PURPOSE FLOUR
½ cup cold WATER
1 EGG (beaten)
2-3 Tbsp cooking OIL
2 Tbsp SOY SAUCE
1 Tbsp RICE VINEGAR
1 tsp SESAME SEEDS
--optional1 tsp HOT SAUCE (chili garlic, pepper sauce, etc.)
Mix sauce ingredients in a small dish and set aside.
Cut GREEN ONIONS in half and then lengthwise, then cut into 1” pieces. Finely chop 1 tsp of HOT RED PEPPER—a hot green pepper will do—but a red pepper makes the dish look yummier (also, add a little red bell pepper for color, if desired.)
Chop SEAFOOD (seafood is ideal for this dish because it cooks quickly—use shrimp, squid, scallops, clams, etc.)
In a bowl, mix ½ cup ALL PURPOSE FLOUR with ½ cup COLD WATER. Mix well until a thin batter is formed (add a drop more water if needed—the batter should be thin enough to coat the veggies and seafood thoroughly and spread evenly when poured into the skillet)
Add onions, peppers, and seafood to the batter and mix well.
Heat a skillet on MEDIUM HIGH heat and add OIL. When oil is heated, add batter and spread evenly. Cook for 4-6 minutes until the edges of the cake begin to brown—but before the edges brown, add 1 well-beaten egg to the top of the cake (tip: shake the skillet to spread the egg evenly over the cake). When the cake has cooked to a light brown on one side, turn and cook approx. 2 minutes on the other side (it won’t take long—be mindful to not burn the egg, but a light crispness makes this dish delicious)
Remove and serve immediately with the dipping sauce.