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Oyster and Crab Scallion Pancakes
Ingredients
Serves 2-4
2 cups all-purpose flour, plus a few more tablespoons aside
1/2 teaspoon garlic powder, optional
1/2 teaspoon onion powder, optional
3/4 cup hot (just boiling) water, plus a few more tablespoons, if necessary
1/4 cup benne seed oil OR oil of your choice
1/4 cup neutral flavored oil
3 to 4 scallions, thinly sliced
8 oz cooked crab meat
16 oysters, fresh or tinned
DIPPING SAUCE
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon benne seed or sesame seed oil
1/2 teaspoon benne or sesame seeds
Pinch of sugar
Instructions
1
In a large mixing bowl, whisk together the flour, salt, garlic powder, and onion powder (if using).
2
Slowly pour in the hot water while stirring with chopsticks or a wooden spoon until the dough starts to come together.
3
Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic. Add extra flour if it’s too sticky or a tablespoon of water if it’s too dry. Cover the dough with a damp towel or plastic wrap and let it rest for at least 30 minutes at room temperature.
4
While the dough rests, drain the oysters if using tinned ones and chop them into pieces. If using fresh oysters, lightly chop them and pat dry with a paper towel.
5
In a bowl, gently combine the crab meat, chopped oysters, and sliced scallions. Set aside.
6
Divide the dough into 4 equal pieces. Lightly flour a surface and roll out one piece of dough into a thin circle, about 8 inches in diameter.
7
Brush a thin layer of benne seed oil over the dough, then evenly spread a thin portion of the crab and oyster mixture over it. Be careful to not overfill it.
8
Roll the dough into a log, then coil it into a spiral. Flatten it gently with your palm, then roll it out again into a thin pancake. Repeat with the remaining dough and set aside. Some of the filling may come out of the dough - this is normal.
9
Heat the neutral flavored oil in a skillet over medium heat.
10
Cook each pancake for about 3–4 minutes on each side, until golden brown and crispy. Press down gently with a spatula to ensure even cooking. Remove from the pan and let rest on a paper towel-lined plate.
11
In a small bowl, whisk together the soy sauce, rice vinegar, benne or sesame oil, benne or sesame seeds, and a pinch of sugar. Taste and adjust seasoning as needed. Slice the pancakes into wedges and serve hot with the dipping sauce on the side.
