Crispy Thai Seafood Pancake

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) rice flour 1/4 cup (30g) rice flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1 stalk lemongrass, finely chopped 1 stalk lemongrass, finely chopped
• 2 kaffir lime leaves, finely chopped 2 kaffir lime leaves, finely chopped
• 1 Thai chili, finely chopped 1 Thai chili, finely chopped
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 8 ounces (225g) mixed seafood (shrimp, squid, mussels), cleaned and chopped 8 ounces (225g) mixed seafood (shrimp, squid, mussels), cleaned and chopped
• Vegetable oil, for frying Vegetable oil, for frying
• Lime wedges, for serving Lime wedges, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together the all-purpose flour, rice flour, baking powder, salt, turmeric, coriander, and cumin.
2. 2.
   Add the lemongrass, kaffir lime leaves, Thai chili, water, and coconut milk to the bowl. Stir until well combined and a smooth batter is formed.
3. 3.
   Heat vegetable oil in a large frying pan over medium-high heat.
4. 4.
   Dip the seafood into the batter, ensuring it is well coated, and carefully place it in the hot oil.
5. 5.
   Fry the seafood until golden brown and crispy, about 2-3 minutes per side. Remove from the pan and drain on a paper towel-lined plate.
6. 6.
   Repeat the frying process with the remaining seafood.
7. 7.
   Serve the Crispy Thai Seafood Pancake with lime wedges and garnish with fresh cilantro.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is properly cleaned and chopped before incorporating it into the batter. This will ensure even cooking and a pleasant texture in the final dish.

Tips & Tricks

• For an extra crispy texture, refrigerate the batter for 30 minutes before frying.
• Adjust the spiciness of the dish by adding more or less Thai chili according to your preference.
• Serve the Crispy Thai Seafood Pancake immediately after frying to maintain its crispiness.
• Experiment with different seafood combinations to suit your taste preferences.
• If you prefer a milder flavor, remove the seeds from the Thai chili before adding it to the batter.

Serving advice

Serve the Crispy Thai Seafood Pancake as a main course accompanied by steamed jasmine rice and a fresh Thai salad. The tangy and spicy dipping sauce can be served on the side for an extra burst of flavor.

Presentation advice

Arrange the Crispy Thai Seafood Pancake on a platter, garnish with fresh cilantro, and serve with lime wedges for squeezing over the pancake. The vibrant colors of the seafood and the golden brown crust will make for an enticing presentation.