Seafood-Cabbage 'Pancakes'
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
65
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt1 cup
Vegetable Broth2 cups
White Cabbage (shredded)1
Egg1 cup
Oyster Sauce450 g
Bay Scallops (diced)1 tbsp
Ginger (minced)1 tsp
Sesame Oil1 cup
Scallions (chopped)1 cup
Cilantro (chopped)Directions:
1
In a bowl, mix together the flour, baking powder and salt
2
Whisk in vegetable broth, or dashi, until very smooth
3
Cover with plastic wrap and let stand 30 minutes
4
Add cabbage, egg, and seafood mixture
5
Season with salt and pepper
6
Using a non-stick pan or griddle on medium heat, coat with canola oil and ladle in crepe mixture as if you were making pancakes
7
When bubbles form, flip crepe and cook the other side
8
Both sides should be golden brown
9
Brush with oyster sauce and garnish with bonito flakes
10
Slice crepe like a pie and serve immediately
11
Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998 In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil
12
Pulse only a little bit to bring ingredients together
13
Transfer to a large bowl and fold in scallions and cilantro
14
Season with salt and pepper