Sticky Rice Seafood Pancake
Hokkien sticky rice seafood pancakes with shrimp, garlic chive, shitake mushrooms, and Chinese sausage.
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.