This sticky rice seafood pancake recipe was inspired by my husband’s aunt. It is Chinese in origin, but I am unclear as to which region or subgroup eats it. I have not been able to find any recipe like this online, so what I know is through oral history and through eating this dish myself. My husband’s aunt would always make this pancake during Lunar New Year, so it is a specialty holiday food item. You make it in large batches to share with family. The texture of it is like mochi when cooked, but with a wonderfully crispy exterior from being fried. Typically I have only seen this with shrimp on the inside. Usually, foods that are traditionally eaten during Lunar New Year symbolize wealth, prosperity, and abundance. Thus, expensive ingredients such as dried shitake mushroom and fresh shrimp are used.
This dish reminds me of the Korean seafood pancakes, but it is very different. Whereas Korean seafood pancakes use a wheat flour based batter, this sticky rice seafood pancake uses glutinous rice flour and rice flour. It is also packed with seafood and garlic chive, but lends a different flavor and texture.
Cooking Tips for Sticky Rice Seafood Pancake
- Make sure you mix the ingredients in the batter well right before making each sticky rice seafood pancake. The ingredients tend to settle on the bottom so mixing it up will ensure an even batter as well as even distribution of fillings.
- Use a non-stick pan. Or if using a cast iron skillet, make sure to season it ahead of time to ensure a non-stick surface.
- Use a generous amount of oil each time you make a new pancake. This will ensure a golden brown and delicious texture.
Sticky Rice Seafood Pancake
Ingredients
- 2 1/2 cups glutinous rice flour
- 1/2 cup rice flour
- 2.5 cups water
- 1 tsp sesame oil
- 1 tsp Salt
- 2 tsp neutral oil
- 6 dried shitake mushrooms
- 2 Chinese sausages finely diced
- 1 tsp soy sauce
- 1 clove garlic minced
- 1 lb raw shrimp shelled, de-veined, cut in half
- 1 handful garlic chives cut into 1 inch pieces
- 1/2 cup neutral oil for pan frying
Dipping Sauce
- 2 tbsp sambal
- 6 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp sugar
- 1 tsp water
Instructions
Prepare Batter
- Rehydrate dried mushrooms. Soak mushrooms in hot boiling water. Cover and soak for at least 1 hour. Turn after 30 minutes to ensure even soaking. Then wash mushrooms to remove any dirt. Discard stems. Then dice mushroom caps and set aside.
- Heat skillet on high. When it the oil has thinned, add in mushrooms and sausage. Saute for 2 minutes, then add garlic and soy sauce. Saute another 1 minute. Set aside to cool.
- Mix glutinous rice flour, rice flour, water, salt, and sesame oil. Then add in shrimp and garlic chives into the rice flour mixture.
- Add in cooled mushroom and sausage mixture.
- Mix the batter until all ingredients are incorporated. Allow mixture to sit in the refrigerator for at least 2 hours to allow flour to fully hydrate.
Fry Pancakes
- To fry pancakes, heat a medium skillet on high heat. Add in 1 tbsp oil. When oil becomes shimmery, add in 2-3 cups of batter. Make sure to mix it right before ladling some into the skillet. Allow it to fry for 6-7 minutes on each side, until both sides are golden brown and crispy. Repeat this step until you have used up all the batter.
- Serve hot with dipping sauce.
Dipping Sauce
- Mix together sambal, soy sauce, sesame oil, sugar, and water. Set aside.
