Food Network: Seafood-Cabbage 'Pancakes'

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Seafood-Cabbage 'Pancakes'
Copyright, 1999, Ming Tsai, All Rights Reserved

Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable broth or dashi
2 cups shredded white cabbage
1 egg
2 cups master seafood mixture, recipe follows
Salt and white pepper
Canola oil, to cook
1/4 cup oyster sauce
1/2 cup bonito flakes, for garnish (optional)

Directions
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.

Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998

Ingredients
Master Seafood Mixture:
1 pound rock shrimp, diced
1 pound Chilean sea bass, diced
1 pound bay scallops, diced
1 egg
1 tablespoon minced ginger
1 teaspoon sesame oil
1/2 cup chopped scallions

1/4 cup chopped cilantro
Salt and white pepper

Directions
In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame
oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in
scallions and cilantro. Season with salt and pepper.