Ingredients
Units
Scale
For the Batter
- 3/4 cup Sempio’s tempura powder*
- 3/4 cup Cold water
- 2 Bundles of Green onion, about 13 to 15 (After washed, dry completely with paper towel.)
- 1 Red chili
- 6oz. Shrimp and calamari, peeled and deveined (Approximately 1 cup)
- 4 Tbs. Cooking oil
- 1 Egg
Instructions
- In a mixing bowl, combine tempura powder and water; which until you don’t see any lumps, but don’t over mix. Set aside.
- Trim completely washed and dried green onion’s roots and dry ends. If your green onions are thick, cut into halves in lengthwise.
- Cut prepared seafood into bite sizes. Seeded red chili and julienne.
- Heat a large skillet over medium high heat; add oil and swirl to coat.
- Place green onions into skillet and spread evenly. Pour 3/4 of batter we made earlier.
- Place seafood evenly then sprinkle julienne red chili and pour rest of batter. Cook for 4 to 5 minutes.
- Meanwhile, crack an egg into a small bowl and break yolk a little bit, but not mixing.
- Pour egg right on top of pancake, and cook another 2 to 3 minutes, until pancake is 3/4 way cooked and bottom is crispy and golden brown. Flip it over carefully with 2 spatulas.
- Cook additional 1 to 2 more minutes or until pancake is fully cooked. Carefully flip your skillet upside down onto cutting board so you can see egg and seafood part faces up.
- Cut into bite sizes and serve immediately with dipping sauce. (The recipe is coming SOON!)
Notes
You can make the tempura powder from scratch by mix the ingredients down below:
1 cup all-purpose flour
1/4 Tablespoon black pepper
1/3 Tablespoon sea salt
1/4 Tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon baking powder
1 teaspoon corn starch
- Prep Time: 5 mins
- Cook Time: 10 mins
