RECIPE: Taiwanese-style Seafood ‘Pancake’

RECIPE: Taiwanese-style Seafood ‘Pancake’

Recipe by Ching He HuangCourse: Main course


Prep time


Cooking time



This delicious snack or quick mid-week supper is inspired by my love of the oyster omelettes that you get in the street food stalls found in the night markets in Taiwan. It involves making a thin, egg crêpe-like pancake. The trick is to stir-fry the seafood first and then pour in the potato and cornflour batter and cook it like a thin eggy crêpe. Serve it with a spicy sweet concoction of hoisin, oyster and sriracha sauces – so umami and full of yum! If you’re vegan, you can use an assortment of sliced fresh shiitake, shimeji and enoki mushrooms instead of the seafood.


  • 40g potato flour

  • 40g cornflour

  • 2 spring onions, finely diced

  • 1 red chilli, deseeded and finely diced

  • 2 tablespoons rapeseed oil

  • 100g fresh mixed seafood (squid rings, mussels and tiger prawns)

  • 2 eggs

  • 75g pak choy, each leaf sliced down the stalk into 5mm strips

  • sliced spring onions, to garnish

  • For the sweet hot sauce

    • 2 tablespoons hoisin sauce

    • 2 tablespoons oyster sauce

    • 2 teaspoons sriracha chilli sauce


  • Combine all the ingredients for the sweet hot sauce and set aside. Mix the potato flour and cornflour in 80ml cold water, then add the diced spring onions and chilli.

  • Heat a wok over a medium heat, add 1 tablespoon of the rapeseed oil and give the oil a swirl. Add half the mixed seafood and fry for a few seconds, then add half the spring onion and chilli mixture. Lightly beat one of the eggs and add to the wok with half the pak choy.

  • Cook for 2–3 minutes until the potato starch has turned a translucent colour. Spoon out onto a serving plate and cover with foil to keep it warm. Make the second ‘pancake’ in the same way, using the remaining ingredients.

  • To serve, drizzle with the sweet hot sauce and garnish with some sliced spring onions.

    Minerva Studio
    Author: Minerva Studio