Fresh seafood pancakes with punchy spring onions? Your new favorite brunch/snack treat beckons.
Preparation time: 45 minutes
Baking time: 15 minutes
Serves 2 to 4
1/3 cup glutinous rice flour
1/3 cup rice flour
1/3 cup flour
1 large egg, lightly beaten
1 teaspoon salt
1⁄2 teaspoon ground white pepper
3⁄4 cup water
8 teaspoons vegetable oil
12-16 pieces spring onions, cut into 6-inch lengths
3⁄4 cup mixed seafood, rinsed and drained
a pinch of dried chili strips
FOR THE GARLIC SOY DIP
3 tablespoons soy sauce
1⁄2 to 1 tablespoon rice vinegar
1 teaspoon garlic, minced
1⁄2 teaspoon sesame oil
1 teaspoon sesame seeds, toasted
1⁄4 teaspoon black pepper, freshly ground
1. For the dip, mix all ingredients in a bowl and set aside.
2. In a mixing bowl, combine all flours, egg, salt, and white pepper; gradually stirring in the water to make a smooth, thin batter. Keep 4 tablespoons of the batter aside, then divide the rest into 4 portions.
3. In a skillet, heat 2 teaspoons of vegetable oil. When the oil becomes moderately hot, add 1 portion of the batter and spread over the base of the skillet to make a thin pancake.
4. Lay the spring onion in neat rows on the batter, then scatter the seafood and chili on top. Drizzle 1 tablespoon of the reserved batter to secure the pancake. Cook for 2-3 minutes over medium heat or until golden brown underneath and top starts to set. Turn the pancake over and cook for another minute. Repeat on remaining portions.
5. Serve hot with the garlic soy dip on the side.
Recipe by Chef Giorgio Bucciarelli of the Heny Sison Culinary School
Photography by Karlo Cadang
Special thanks to Chef Heny Sison and Bu Castro
This recipe was originally published in the February-March 2018 issue of Breakfast Magazine.