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Salmon Vegetables Pancake
Author: Shiokman Eddie
Ingredients
  • 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
Pancake Batter
  • 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
Dipping Sauce
  • 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.
Recipe Notes

Add more flour if the batter is too watery. Or if too thick, add more water.