seafood-cabbage 'pancakes'

Categories
Eastwest2
Yield
4 servings
MeasureIngredient
2 cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Salt
1 cup Vegetable broth or dashi
2 cups Shredded white cabbage
Egg
2 cups Master Seafood Mixture; see * Note
  Salt; to taste
  Freshly-ground white pepper; to taste
  Canola oil; for cooking
¼ cup Oyster sauce
½ cup Bonito flakes; for garnish, (option

* Note: See the "Master Seafood Mixture" recipe which is included in this collection.

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.

Slice crepe like a pie and serve immediately.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B08) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-30-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 247 Calories (kcal); 2g Total Fat; (6% calories from fat); 8g Protein; 49g Carbohydrate; 47mg Cholesterol; 779mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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