Salmon Vegetables Pancake
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 30 g Cilantro (Parsley)
- 30 g Spring (Green Onions)
- 80 g Fresh Shiitake Mushrooms (optional)
- 50 g Celery
- 400 - 450 g Zucchini
- 180 - 200 g Carrot
- 200 - 300 g Salmon
- 1 Tbsp Light Soy Sauce
- 1 tsp Pepper
- 300 g potato starch (flour)
- 300 g plain flour
- 1 tsp baking powder
- 1 tsp pepper
- 240 ml water
- 1 Tbsp chicken stock
- 1 Tbsp sesame oil
- 4 Tbsp light soy sauce
- 2 Tbsp black vinegar
- 2 Tbsp sesame oil
- 2 Tbsp chopped garlic
- Few pieces of cut spring onions and cilantro
- 1/2 Tbsp chilli flakes
- 1/2 Tbsp sesame seeds
- 1 Tbsp finely chopped onion (optional)
Instructions
- 1
Cut parsley, spring onions, celery and mushroom into smaller pieces.
- 2
Grate zucchini and carrot roughly.
- 3
Mix all the vegetables together in a bowl.
- 4
Dice salmon into cubes and marinate with light soy sauce and pepper.
- 5
Add salmon to the mixed vegetables
- 6
Prepare pancake batter by mixing potato starch, plain flour, baking powder, pepper and water. Mix well until it forms into a thick batter.
- 7
Add concentrated chicken stock or chicken powder and sesame oil to the batter and mix thoroughly.
- 8
Pour batter into the bowl of mixed vegetables/salmon and mix everything thoroughly.
- 9
Add cooking oil and heat up the frying pan. Scoop vegetables/salmon batter into the hot pan.
- 10
Use a spatula to flatten the vegetable batter.
- 11
Fry a few minutes for each side until fully cooked.
- 12
Prepare dipping sauce by mixing all the ingredients mentioned above under “Dipping Sauce”.
- 13
Serve the pancake hot with the dipping sauce.