Empty My Fridge
Chive Pancake with Seafood Recipe
Ingredients
- Flour1 cup
- Black pepper¼ tbsp
- Salt⅓ tbsp
- Sugar¼ tbsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Baking powder½ tsp
- Cornstarch1 tsp
- Chive · chopped1 bunch
- Bell pepper · chopped⅓ cups
- Onion · chopped½ cups
- Zucchini · chopped¼ cups
- Serrano pepper · chopped3
- Squid · peeled chopped½ cups
- Shrimp · peeled chopped7
- Vegetable oil
Instructions
- In a bowl, whisk together the flour, black pepper, sea salt, sugar, garlic powder, onion powder, baking powder and corn starch.
- Add the water little by little, whisking until smooth.
- Stir in the chives, red bell pepper, onion, zucchini, Serrano peppers, calamari and shrimp.
- Heat a large nonstick skillet over medium-high heat, add 3 tablespoons oil, and swirl to coat.
- For each pancake, spoon in 1/4 cup batter and spread it to about 1/3 inch thick and 5 inches wide.
- Cook for 4 minutes per side, pressing down while cooking, until crisp, golden brown and cooked through.
- Drain on paper towels and repeat with the remaining batter.
- For the dipping sauce, mix 2 tablespoons soy sauce, 1 tablespoon water and 2 tablespoons lemon juice. Serve the pancakes with lemon wedges and this sauce.
Summarized from Seonkyoung Longest's video. Watch it for the details.
More recipes with
OnionBell pepperShrimpZucchiniSquid
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.