- 5 Min. Prep
- 10 Min. Cook
- 6 Servings
- 136 Calories
Whether you’re whipping up a quick snack or cooking dinner for the whole family, these seafood scallion pancakes make for the perfect savory treat. Shrimp and scallop give the pancakes their seafood base, while soy sauce, hoisin sauce, white vinegar, and Knorr® Chicken Broth Mix ensure the dish comes out with a well-balanced, deeply comforting flavor.
- 1 1/2 oz shrimp
- 1 1/2 oz scallop
- 1 medium carrot, shredded
- 2 stalks green onion, shredded
- 1 small onion, shredded
- 1 cup pancake mix
- 1 tbsp Hellmann’s mayonnaise
- 1 egg
- Sauce: 2 tbsp sweet soy sauce, 3 tsp hoisin sauce, 1 tsp white vinegar, 1 1/2 tsp Knorr® Chicken Broth Mix, cornstarch solution – 1 tbsp cornstarch mixed with 2 tbsp water
Bring a pot of water to a boil and blanch both the shrimp and scallops. Set to one side to cool, then chop into small pieces.
Combine all of the sauce ingredients in a saucepan and stir while cooking. Mix cornstarch into the sauce until it reaches the desired consistency, then let it cool.
In a clean bowl, combine the pancake mixture and water. The batter should be smooth and well-blended, but we recommend following the packet instructions for best results.
Add the rest of the ingredients to the pancake mix and stir well.
Heat a pan and add oil. Pour in ¾ cup of batter and fry each side for approximately 2 minutes or until golden brown. Continue frying pancakes until you have used up all of the batter.
Serve with your favorite sauce or mayonnaise.