Step by step

Method

4 steps

1. 1

   Chop 8–12 ounces mixed seafood (shrimp, squid rings, mussels, or a frozen seafood mix, thawed and patted dry). Thinly slice 3–4 green onions and a little onion or chives. Whisk batter: ¾ cup flour, ¼ cup potato starch or cornstarch, ¾–1 cup ice-cold water, 1 egg, ½ teaspoon salt, and a pinch of pepper — loose enough to ribbon off a spoon.

2. 2

   Fold seafood and onions into the batter. Heat a generous slick of oil in a nonstick or well-seasoned skillet over medium-high until a drop of batter sizzles immediately.

3. 3

   Pour in half the batter and spread into a thin round. Scatter a few extra seafood pieces on top. Cook undisturbed 3–4 minutes until the underside is deep golden and the edges look lacy and crisp. Flip carefully (two spatulas help) and cook 2–3 minutes more. Repeat.

4. 4

   Cut into wedges. Dip in soy + vinegar + a pinch of sugar with chili flakes. You want a shatter-crisp rim with juicy seafood bits — not a pale, doughy cake.