Seafood pancakes with rich ingredients, simple and quick preparation, will be a dish you can’t miss during those weekend celebrations. Let’s get into the kitchen with Điện máy XANH to learn how to make this fried dish.
1. Seafood pancakes
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Seafood Pancakes Serves 2 people
Pancake flour 200 gr Coconut milk 200 ml Fresh coconut water 50 ml Squid 200 gr Fresh shrimp 200 gr Egg 1 piece Cassava 1 tuber Carrot 1 piece Bean sprouts 200 gr Red onion 1 piece Garlic 3 cloves Chopped garlic and chili 1 teaspoon Shallot 1 piece Chopped green onion a little Cooking oil a little Fish sauce 6 tablespoons Common seasonings a little (seasoning/ sugar/ pepper)
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How to prepare Seafood Pancakes
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Mix the batter
You prepare a bowl and add 200g of pancake flour, 200ml of coconut milk, 250ml of plain water, 1 beaten egg, 1 teaspoon of seasoning powder, and a little chopped scallions. Mix well and let the batter rest for 30 minutes to 1 hour for the batter to rise and the pancake to be fluffier.
Tip: You can add a little soda water to the batter for a crispier and tastier pancake
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Prepare and marinate seafood
For the shrimp, cut off the head and legs, then wash thoroughly with diluted salt water and rinse several times with clean water. Next, use scissors to cut along the back of the shrimp and remove the dark vein.
For the squid, first, remove the head and tentacles, then take out the backbone, squid pouch, and cut off the eyes and teeth. Use a knife to make a slit in the middle and pull the skin off the squid. After that, rinse the squid and tentacles with clean water several times and let them drain.
See details: How to clean and quickly prepare fresh squidAfter preliminary processing, you marinate the squid and shrimp with 1 teaspoon of ground pepper, 1/2 teaspoon of seasoning powder, mixing well for the seafood to absorb the flavors.
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Prepare and mix various vegetables
200g of bean sprouts washed clean with water, drained. 1/2 of a purple onion, peeled, washed, and sliced thinly.
2/3 of a carrot and a taro root peeled, washed, and cut into strips. 5 stalks of green onion also washed, drained, and cut into pieces about the length of a finger.
3 cloves of garlic and 1 small purple onion peeled, washed, drained, and crushed.
Next, add in turn into a bowl including bean sprouts, purple onion, carrot, taro, and green onion, mixing well so that the vegetables blend together.
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Stir-fried shrimp and squid
Place a pan on the stove, turn on high heat to quickly heat the pan, then add 6 tablespoons of cooking oil. Add minced shallots and crushed garlic, sauté until fragrant for about 5 minutes, then pour all the oil along with the garlic and shallots into a bowl.
Tip: To enhance the flavor of the pancakes, you should sauté the shallots and garlic in oil first, and use that oil to pour over the pancakes for a more delicious, fragrant, and aromatic result.Reuse the pan from earlier, add 1 tablespoon of the fragrant oil, then add the shrimp and stir-fry until cooked and change color, then add the squid and stir-fry until it is firm.
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Pouring the pancake
Place a new pan on the stove, turn the heat to high, then add 1 tablespoon of cooking oil and tilt the pan to coat the surface with oil. When the oil is hot, use a ladle to pour a suitable amount of batter into the pan and evenly spread it across the bottom of the pan.
Next, add shrimp, squid, and a mixture of vegetables that have been mixed into the batter, then cover the lid, reduce the heat to allow the pancake to cook slowly; at this point, the pancake will be chewier and crispier.
Tip: To keep the pancake crispy for longer, after 1 minute, open the lid and drizzle a little cooking oil around the edges of the pancake, so that the pancake becomes crispier and easier to remove from the pan.When the pancake is cooked, gently use chopsticks to fold it in half and use a spatula to lift it out of the pan. Do the same until all the batter is used up.
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Making dipping sauce
Place a new pan on the stove, turn on the heat to warm the pan, then gradually add 4 tablespoons of sugar, 6 tablespoons of fish sauce, and 50ml of fresh coconut water, mixing well until the sugar is completely dissolved and the ingredients are blended together. Pour the fish sauce into a bowl, add 1 tablespoon of minced garlic and chopped chili. That’s it, you’re done.
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Final Product
The completed seafood pancake has a beautiful bright yellow color, carrying the light aroma of coconut milk. The pancake shell is soft and crispy, the filling is well-seasoned, combined with a hint of the fresh taste of vegetables, and the sweet and sour dipping sauce adds a slight spiciness from the chili, making it very appealing. The dish will be even more wonderful when combined with pickles.
2. Seafood Pancake (recipe shared by a user)
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Seafood Pancakes (recipe shared by a user) Serves 4
Pre-mixed pancake flour 1 pack Crispy frying flour 3 tablespoons Dried coconut milk powder 1/2 pack Pork 300 gr Fresh shrimp 300 gr Fresh squid 200 gr Bean sprouts 500 gr Green onions 200 gr Onion 1 bulb Garlic 4 cloves Chili pepper 3 pieces Ripe tamarind 2 pieces Peanuts 100 gr Sugar/salt a little Fish sauce 30 ml Cooking oil 1 cup
Ingredient Images
How to make Seafood Pancakes (recipe shared by users)
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Prepare shrimp, squid, and meat
Purchase shrimp and wash them thoroughly with diluted saltwater, then rinse with clean water. Next, cut off the shrimp’s head, peel off the shell, and use a knife to make a cut along the back to remove the black vein. Rinse again with water and cut the shrimp in half.
Tips for quickly peeling shrimp and removing the shrimp veinMethod 1: To quickly remove the shrimp vein, make a cut on the back of the shrimp and use the pointed end of a toothpick to scoop out the vein. Then, peel the shrimp shell with your hands.
Method 2: Use a toothpick to pierce through the second gap between the two segments of the shrimp shell, gently pull the toothpick to expose the black vein, then pull it out. Next, go to the third gap connecting the two segments of the shrimp shell, use your hands to separate and peel back the shrimp shell, while holding the tail firmly with one hand and pulling the shrimp meat out with the other.
Method 3: Use a fork to pierce through the third gap from the shrimp’s tail, lift the fork to separate the shrimp shell. Then, hold the shrimp tail firmly with one hand and pull the shrimp meat out with the other.
See details: 8 ways to peel cooked shrimp, boiled shrimp, raw shrimp quickly and simply
Remove the head from the squid, peel off the outer red skin, use a knife to cut down the middle, remove the squid’s innards and the inner skin. Next, wash the squid thoroughly and slice it crosswise.
Tips for cleaning squid thoroughly and removing the fishy smellMethod 1: Clean the squid of its innards, peel off the skin, then soak it in diluted lemon juice (or vinegar, or alcohol) for about 5 minutes, then rinse thoroughly to eliminate the fishy smell.
Method 2: Use rice vinegar to massage the squid piece for about 3 minutes, then rinse with water, which also helps eliminate odors and makes the squid cleaner.
See details: How to clean squid, remove the fishy smell
Pork is washed with diluted salt water and rinsed with clean water. Cut the meat into small slices.
Tips for cleaning meat thoroughly, without odorMethod 1: To remove the odor of pork, blanch it in boiling water with 1 – 2 teaspoons of salt, then rinse the meat with cold water 1 – 2 times before cooking.
Method 2: Alternatively, you can blanch pork in boiling water with a bit of white wine or vinegar to help eliminate the odor more effectively.
See details: How to prepare meat cleanly, remove odor
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Prepare vegetables
Green onions are trimmed of roots, cleaned of soil, and rinsed. Separate the green onion heads from the leaves and cut into pieces about 2 – 3 finger lengths.
Garlic is peeled, rinsed with bean sprouts and chili, and drained.
Onion is peeled, rinsed, cut into 4 parts, then sliced thinly.
Roasted peanuts are shelled and ground into a fine powder.
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Mix the batter and pour the pancake
1 packet of pancake mix poured into a bowl along with 3 tablespoons of crispy flour. Dissolve 1/2 packet of dry coconut milk and 1 liter of water, then gradually pour it into the bowl of flour, stirring continuously to mix the batter evenly.
Add chopped green onions to the batter and continue stirring until the batter is uniform.
Pour about 3 tablespoons of oil into a pan over high heat, wait for the oil to heat up, then add a few slices of pork, shrimp, squid, green onion tops, and onion into the pan, stir evenly until the ingredients in the pan are cooked through.
Using a ladle, pour the batter into the pan, spreading it evenly around the ingredients. When the batter is slightly cooked, add a little bean sprouts in the middle of the pancake. Cover and reduce the heat to cook the pancake evenly and crispy.
When the pancake is cooked through, use chopsticks to fold the pancake in half and remove it to a plate. Continue with the remaining pancakes.
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Prepare the fish sauce
Put 3 chili peppers and 4 cloves of garlic into a mortar and pound them finely, then add 2 ripe tamarinds that have been peeled, and continue to pound until smooth.
Boil 300g of sugar with 500ml of water and let it cool to a slightly warm temperature.
Next, add the finely pounded chili-garlic-tamarind mixture, crushed peanuts, and 30ml of fish sauce into the pot of sugar water, stir well to finish.
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Final Product
Seafood pancakes are crispy on the outside, fragrant with coconut milk, blending the fatty filling of pork, sweet shrimp and squid, and the crunchiness of bean sprouts, served with a perfectly seasoned dipping sauce that is extremely appealing.
You can eat seafood pancakes by placing the pancake and various accompanying greens into a bowl, drizzling with a little dipping sauce, and enjoying, or you can wrap it in rice paper and dip it in the sauce, which is also very delicious.
How to Choose Fresh and Delicious Shrimp
- You should choose shrimp with a translucent outer shell and a slight smell of the sea, not a fishy odor.
- Fresh shrimp will have the tail curled back, slightly bent, firm flesh, and the head, legs, and body tightly attached, with no slimy residue and no grit when touched.
- Do not buy shrimp that have a fishy smell, inconsistent colors, or appear unusually bloated.
- Also, avoid purchasing if the shrimp is curled into a circular shape and has a slimy texture, with legs that do not stick to the body or have turned black.
How to choose fresh and delicious squid
- Choose squid that has a shiny exterior, with the head being a dark brown color, and the body having a dull white color like milk.
- When touching the squid’s body, you will feel its elasticity and firmness.
- Fresh squid usually has clear eyes that are not bulging out, and you can see the pupils clearly. The head and tentacles should be tightly attached.
- Non-fresh squid may have cloudy eyes and yellowish fluid. The head and tentacles can easily separate, have a foul smell, and the flesh is often mushy.
How to choose fresh and delicious pork
- Good pork has a dry film, bright red color, and a slightly taut surface.
- The cut surface of the meat has a bright pink color, with pale pink skin that is soft.
- The fat has a bright color, is firm, and has a distinctive aroma.
- Avoid choosing spoiled meat that has a pale color, feels slimy, with dark fat, and shows signs of being crumbly or mushy.
Hopefully, with the way to make seafood pancake that Điện máy XANH shares with you, you can easily prepare this dish, so let’s get into the kitchen and show off your skills. Wishing you success.
