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125 ml cake flour
125 ml potato starch
125 ml water,
5 ml soybean paste
2.5 ml sugar
Half a medium onion sliced
100 g cleaned calamari hoods, sliced in rings
100 g squid tentacles 10 Spring onions, cut in 10 cm pieces
100 g prawns shrimp meat
1 green chili pepper, chopped
45 ml vegetable oil

Dipping sauce:
30 ml soy sauce
15 ml vinegar
5 ml honey
Half an onion, finely chopped
1 green or red chili pepper, chopped
5 ml roasted sesame seeds

For this recipe, you can use equal parts of flour and potato starch, or just 250 ml flour. Make a smooth batter by mixing the flour, water, soybean paste and sugar in a bowl.

Mix the dipping sauce ingredients in a bowl and set aside to infuse.

Cook the sliced onions in a little vegetable oil until soft, but not brown.

Stir the chopped chili pepper into the batter and heat the vegetable oil on a flat-top grill or in a square pan over a medium heat. Place calamari rings, tentacles in a layer on the base of the pan. Pour a little batter to bind them, then layer the Spring onions in neat rows over this. Scatter the shrimp over the Spring onions then pour the rest of the batter over them evenly.

While the pancake cooks, keep patting and pressing it slightly with your spatula.

When the bottom of the pancake turns crispy and golden brown, turn it over.

Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over. Cook for another minute and transfer it to a serving plate.

Serve hot with dipping sauce.

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