Seafood-Cabbage 'Pancakes' (Ming Tsai) |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 |
Directions:
1. In a bowl, mix together the flour, baking powder and salt. Whisk in vegetable broth, or dashi, until very smooth. Cover with plastic wrap and let stand 30 minutes. Add cabbage, egg, and seafood mixture. Season with salt and pepper. 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. When bubbles form, flip crepe and cook the other side. Both sides should be golden brown. Brush with oyster sauce and garnish with bonito flakes.
2. Slice crepe like a pie and serve immediately.
3. Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998
4. Master Seafood Mixture:
5. In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.
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