Directions:
- In a large bowl, sift together the flour, cornstarch and salt. Whisk the egg with the water, then whisk into the flour mixture until smooth.
- In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add one quarter each of the scallions, red pepper and jalapeño and cook over high heat until barely softened, about 1 minute. Add one quarter each of the shrimp and squid, scattering them evenly in the pan. Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients. Cut them into quarters, or serve whole, with Soy Dipping Sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.83 Kcal (2315 kJ) | ||
| Calories from fat | 238.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.53g | 41% | |
|---|---|---|---|
| Cholesterol | 211.46mg | 70% | |
| Sodium | 990.67mg | 41% | |
| Potassium | 347.4mg | 7% | |
| Total Carbs | 59.48g | 20% | |
| Sugars | 1.75g | 7% | |
| Dietary Fiber | 2.89g | 12% | |
| Protein | 18.89g | 38% | |
| Vitamin C | 41.3mg | 69% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.5mg | 81% | |
| Calcium | 77mg | 8% | |
| Amount Per 100 g | |||
| Calories | 154.99 Kcal (649 kJ) | ||
| Calories from fat | 66.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 41% | |
|---|---|---|---|
| Cholesterol | 59.28mg | 70% | |
| Sodium | 277.74mg | 41% | |
| Potassium | 97.4mg | 7% | |
| Total Carbs | 16.68g | 20% | |
| Sugars | 0.49g | 7% | |
| Dietary Fiber | 0.81g | 12% | |
| Protein | 5.3g | 38% | |
| Vitamin C | 11.6mg | 69% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 4.1mg | 81% | |
| Calcium | 21.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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