INGREDIENTS

• 100g shrimps (diced)
• 1 medium - sized squid (cut into pieces)
• 2 eggs
• 2 scallions (cut into long sections)
• 1 red pepper (cut into diagonal slices)

DIRECTIONS

1. Dice the shrimps and cut the squid into pieces.

2. Put the diced shrimps and cut squid pieces into a bowl, sprinkle with an appropriate amount of black pepper powder and sea salt, and mix well with your hands. Marinate for 10 minutes to let the flavors soak in.

3. Cut the scallions into longer sections and the red pepper into diagonal slices for later use.

   According to personal taste, you can also add other favorite vegetables such as shredded carrots and green pepper slices.

4. Crack 2 eggs into a bowl and stir well for later use.

5. Adjust the batter:

   Take a large bowl and add 100g of flour, 20g of sweet potato starch, an appropriate amount of salt, and black pepper.

   Then add water while stirring until the batter slowly drips down in a column along the spoon.

   Note: Control the amount of water according to the consistency of the batter. It should not be too thin or too thick.

6. Coat the cut scallions and marinated seafood with the batter respectively.

7. Pour an appropriate amount of cooking oil into a pan and heat it over low heat.

   Lay the batter - coated scallions flat on the bottom of the pan to form a layer.

   Then evenly spread the batter - coated seafood pieces on top of the scallions.

   Finally, pour the well - stirred egg liquid over and sprinkle with red pepper slices.

   Keep frying over low heat for 5 minutes until the bottom is golden brown.

8. Use a spatula or chopsticks to carefully flip the egg pancake over and continue to fry the other side over low heat for another 5 minutes until both sides are golden brown and the inside is cooked through.

9. After frying, use a plate to turn the egg pancake upside down onto the plate. Let it cool slightly and then cut it into small pieces to enjoy.