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
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
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.
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By sclee2_5957082
WASHINGTON, DC
on August 22, 2006
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It was bland and salty. It definitely needed a sauce or some more seasoning (not dashi which just adds to the salt content. I had to content myself with adding Vietnamese Chili sauce for some flavoring. My sister thought it was chewy and greasy. A friend told me kindly that it tasted more like japanese shumai. This definitely serves more than four and it was simply too much food when it didn't really taste that good.
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