For the Batter

• 1/2 cup all-purpose flour
• 1/2 cup short-grain rice flour
• 1/2 tsp onion powder
• 1/2 Tbs potato starch (it’s ok to skip this, but the texture won’t be as crispy)
• 1/4 tsp baking powder
• salt to taste
• Sift all ingredients together in a bowl, then gently mix with 1 cup of ice water. If needed to thin out the batter, you can add a few more Tbs of water, one at a time.

Prep Seafood

• About 1/4 cup to 1/2 cup each seafood of your choice, we like:
  • shrimp (peeled and deveined)
  • calamari (remove intestines and cut into thin tubes)
  • clams
  • mussels (cut larger pieces in half)
• Add all seafood into the batter mixture with optional red pepper slices for color & garnish.

Dipping Sauce (Optional)

• 1 Tbs soy sauce
• 1 Tbs rice vinegar
• 1 pinch roasted sesame seeds
• 1 pinch of red pepper / chili flakes (optional, for spicy sauce)
• A couple pinches of finely diced sweet red pepper and green onion

Making the Pancakes

• Wash and trim ends & bulbs of 2-3 bunches of green onions (scallions). Cut the white end of them lengthwise, then cut in half if needed to fit in your pan.
• Heat oil for a few minutes in a cast iron pan until very hot.
• Place the green onions in the pan first and let them cook for about 30 seconds.
• Carefully spoon the batter on top, just enough to lightly cover the green onions.
• Allow to cook for 2-3 minutes on one side, flip, then cook for 1 minute on the second side.
• Serve with dipping sauce.