Empty My Fridge
Chive Pancake with Seafood
Ingredientes
- Flour1 taza
- Black pepper¼ cdas.
- Salt⅓ cdas.
- Sugar¼ cdas.
- Garlic powder1 cdta.
- Onion powder1 cdta.
- Baking powder½ cdtas.
- Cornstarch1 cdta.
- Chive · chopped1 manojo
- Bell pepper · chopped⅓ tazas
- Onion · chopped½ tazas
- Zucchini · chopped¼ tazas
- Serrano pepper · chopped3
- Calamar · peeled chopped½ tazas
- Shrimp · peeled chopped7
- Vegetable oil
Preparación
- 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.
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