Seafood Scallion Pancake

Name: Seafood Scallion Pancake
Yield: 324.3 g
Ingredients: Pancake Flour 100 g; Salt 0.3 g; Shrimp Snack (Phu Pat Pong Curry Flavor) 15 g; Fontana Extra Virgin Olive Oil 5 g; Beef Dashida 1 g; Fresh Egg 55 pcs; Fresh Squid 73 g; Frozen Shrimp 60 g; Psyllium Husk Powder 15 g

400 kcal

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Ingredients

Main ingredients

Pancake Flour 100 g
Salt 0.3 g
Shrimp Snack (Phu Pat Pong Curry Flavor) 15 g
Fontana Extra Virgin Olive Oil 5 g
Beef Dashida 1 g
Fresh Egg 1 pcs
Fresh Squid 73 g
Frozen Shrimp 60 g
Psyllium Husk Powder 15 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 26.47 g 27%

Protein 37.47 g 38%

Fat 15.63 g 35%

Serving size 324.3g

Cooking steps

1

Clean and prepare seafood such as squid, shrimp, and mussels thoroughly.
2

Mix water with pancake flour to make a batter.
3

Add the seafood and scallions to the batter and mix well.
4

Heat cooking oil in a pan and spread the batter evenly.
5

Cook on medium heat until golden brown on both sides.
6

Finish with a drizzle of sesame oil.

Seafood Scallion Pancake

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