Ingredients

100 g mussel flesh , 70 g clam flesh ,70 g oyster

1 kg (5 cups) water

2 g (½ teaspoons) salt

seasonings

4 g (1 teaspoon) salt

0.3 g (⅛ teaspoons) ground black pepper

200 g small green onion

10 g (1 ea) green pepper

15 g (1 ea) red pepper

dough

95 g (1 cup) wheat flour

30 g (⅓ cup) short-grain rice powder

1 g (¼ teaspoons) salt

200 g (1 cup) water

60 g (1 ea) egg

85 g (½ cup) cooking oil

vinegar soy sauce

18 g (1 tablespoon) soy sauce

15 g (1 tablespoon) vinegar

15 g (1 tablespoon) water

Preparation

  1. Wash seafoods in salt water softly and drain water on a strainer (190 g). Shred them into 1 cm-wide, season with salt and ground black pepper, then let it sit for 10 minutes 【Photo 1】

  2. Cut the green/red pepper into 2 cm and 0.3 cm-thick diagonally and seed. Trim and wash small green onion, cut into 10 cm (150 g). 【Photo 2】

  3. Add short-grain rice powder, salt and water to the wheat flour, then mix thoroughly (270 g).

  4. Beat egg.

  5. Blend vinegar soy sauce.

  6. Preheat the frying pan and oil. On medium heat, put half ladle of dough on the pan.

  7. Place small green onion on the dough and add prepared seafoods, green/red pepper on it. Spread out another half ladle of dough on it, and spread 2~3 tablespoons of beaten egg over it. 【Photo 3,4】

  8. On medium heat, panfry for 5 minutes When bottom is well-done, turn over, cover the lid, fry for another 3 minutes

  9. Serve with vinegar soy sauce.