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Chinese Seafood Pancakes Serves 4

  • Ingredients:

  • 225-340g (8-12oz) mixed cooked shellfish, e.g. prawns, mussels, cockles, squid
  • 140g (5oz) plain flour, sifted
  • 100-125ml (3 and a half-4floz) hot water
  • 1 15ml spoon (1 tbsp) sunflower oil
  • 1-2 15ml spoon (1-2 tblsp) plum jam
  • 1 10ml spoon (1 dessrtsp) soy sauce
  • 1 10ml spoon (1 desrtsp) dry sherry
  • pinch five spice powder
  • 1 5ml spoon (1 teasp) sunflower oil
  • 4 spring onions, sliced
  • 85g (3oz) beansprouts, rinsed
  • 1.25cm (half an inch) piece fresh ginger, peeled and finely chopped
  • freshly milled black pepper
  • cucumber strips, to garnish

 Tip: You can buy the Chinese pancakes ready made from specialist shops.


  1. To make the pancakes: sift the plain flour into a large bowl, stir in the water, mix, then knead for about 5 minutes, or until smooth.  Cover with a damp cloth, leave to rest for 15-20 minutes.
  2. Meanwhile to prepare the sauce: blend all the ingredients together until smooth.
  3. Knead the pancake dough for a further 2-3 minutes, dusting lightly with flour.  Roll into a long sausage shape about 25cm (10”) long.
  4. Cut into 10 pieces and roll each piece into a ball, flatten into rounds 1.25cm (half an inch) thick.  Brush the top of each round with oil and sandwich together in pairs with the oiled surfaces together.
  5. Using a little flour, roll out into thin pancakes about 15cm (6") in diameter.
  6. Cook the pairs of pancakes in a hot frying pan for 1-2 minutes on each side until slightly golden.
  7. Separate pancakes while still warm, stack on a plate.  Steam for 5-10 minutes before serving.
  8. To prepare the filling: heat the oil in a large pan or wok, add the onions, beansprouts, ginger, shellfish and black pepper.  Cook, stirring for 2-3 minutes.
  9. To assemble the pancakes, spread some sauce over each pancake top with stir-fry mixture, roll up and serve hot with cucumber strips.

12g Protein; 7g Fat; 33g Carbohydrate; 2g Fibre.

Recipe kindly donated by The Seafish Industry