Comprehensive Seafood Pancake

Name: Comprehensive Seafood Pancake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Son; 250g clams; 250g Sixtieth; 200g Oyster; 200g Shallots; 1 piece Loofah; a little Cooking Wine; a little pepper; a little Chicken noodles; 80g All-purpose flour; 30g potato powder; 1 piece egg; 100cc Broth; 2 tbsp Korean Chili Sauce; 2 tbsp White vinegar; 1 tbsp Korean Maltose; 1 tsp sesame oil

by m+n Zhang Zhensheng

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

My personal diet prefers spicy food. I don't eat too salty and oily, fried food, I almost don't eat it. Korean food is just spicy and not oily, and I grew up in Korea, so I am very used to it, and I can’t do it for health.
Seafood pancakes, when frying with more oil, the batter will be crisper, and they will taste better, if you like, you can put a little more.
My family is allergic to prawns and crabs. I will not put them anymore. There are frozen and defrosted octopus on the market. The frozen and defrosted ones are not fresh, so I buy them alive. The oysters are new according to the color It's not fresh so it's okay.
As for the vegetables that can be matched, there are many, such as loofah, shallots, chives, carrots, onions, etc."

Comprehensive Seafood Pancake

1. Shengzi, clams, and a bit of ginger (fresh shrimp, octopus), blanch in boiling water, wait until Shengzi waits for the mouth to open, take out the meat and set aside.

2. Leave the broth and let cool for later use.

3. Pour 500cc of clean water into a large bowl, add a tablespoon of salt and boil, put in the oysters and stir gently by hand, use both hands to check for oyster shells, wash twice with clean water and boil it in boiling water, take it out and set aside

4. Put all-purpose flour, potato flour, eggs, cooking wine, pepper, chicken powder, and broth in a bowl

5. Beat all with a whisk, let stand for 15 minutes, it becomes a batter, stir gently with a spoon before use, and take it

6. Peel the loofah and cut into half-moon-shaped slices, cut the shallots in half and set aside

7. Turn the wok on high heat, heat up and smoke, turn to low heat and put a small amount of salad oil in the pan, add an appropriate amount of seafood and stir fry

8. Put two tablespoons of batter

9. Cut the loofah and put it into the batter evenly. If the batter is not enough, make up some more

10. Put some green onions on top and press it with a spoon to make it sticky and not easy to fall when turned over

11. Turn over and continue frying. The best way for a beginner is to use a low fire, it is not easy to fry. If you are proficient, turn to a medium-low fire to fry. Use a high fire to batter the batter and the inside is not cooked, so you can’t fry on a high fire.

12. When the frying is done, put it in a saucepan and clean the pan, add oil, repeat the above actions, and fry one by one until the ingredients are used up. These ingredients can satisfy 2~3 people.

13. Put all the ingredients for the sauce into a bowl and spoon, and it becomes a vinegar sauce.

14. Once the pancakes are fried, they can also be cut into small pieces, placed on a plate, and topped with vinegar sauce so that they can be eaten.

Tips:
Many people just use water when mixing the batter. I recommend using small fish kelp stock or hot clams and other remaining stock. In addition to salty taste, its umami taste is the key.

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