Seafood-Cabbage 'Pancakes' Recipe

Name: Seafood-Cabbage 'Pancakes'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup vegetable broth or dashi; 2 cups shredded white cabbage; 1 egg; 2 cups master seafood mixture, recipe follows; Salt and white pepper; Canola oil, to cook; 1/4 cup oyster sauce; 1/2 cup bonito flakes, for garnish (optional); 1 pound rock shrimp, diced; 1 pound Chilean sea bass, diced; 1 pound bay scallops, diced; 1 egg; 1 tablespoon minced ginger; 1 teaspoon sesame oil; 1/2 cup chopped scallions; 1/4 cup chopped cilantro; Salt and white pepper

Servings: persons

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable broth or dashi
2 cups shredded white cabbage
1 egg
2 cups master seafood mixture, recipe follows
Salt and white pepper
Canola oil, to cook
1/4 cup oyster sauce
1/2 cup bonito flakes, for garnish (optional)
1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions
1/4 cup chopped cilantro
Salt and white pepper

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
12
In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil.
13
Pulse only a little bit to bring ingredients together.
14
Transfer to a large bowl and fold in scallions and cilantro.
15
Season with salt and pepper.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 cup vegetable broth or dashi, and more.

Yes, Seafood-Cabbage 'Pancakes' falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Seafood-Cabbage 'Pancakes'

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