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Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Seafood Pancakes
PREP TIME: 10 mins
COOKING TIME: 20 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
200g pre-cooked seafood mix, chopped
200g brown shrimp
330g gluten free self-raising flour
15g dwengjang, Korean soybean paste
15g Essential Cuisine Asian Miso Base
Salt & pepper to taste
10 spring onions, julienned
10g garlic, finely chopped
20g red chillies, thinly sliced on an angle
250ml cold water
Method...
1. In a large bowl, gently whisk together the gluten free flour, dwengjang, Essential Cuisine Asian Miso Base, seasoning and cold water until smooth. Add the seafood, brown shrimp, spring onion and chilli and stir the batter until completely combined.
2. In a large frying pan, heat 45ml oil over a medium heat. Spoon in the batter and spread it evenly to form a pancake about 12cm. Fry until golden brown and crispy on the base, about 3-4 minutes.
3. Carefully flip and cook for a further 3-4 minutes until the other side is golden. Transfer to kitchen paper and repeat.
4. Serve immediately with the pancake dipping sauce.
