A grand, oil-fried pancake dominated by whole stalks of sweet scallions and a bounty of fresh seafood. The batter is kept light to emphasize the crispy, lattice-like structure that forms when the seafood juices emulsify with the hot oil on a griddle.
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Whisk the pancake mix with ice-cold water until just combined; do not overmix.
Heat a large amount of oil in a wide pan over medium-high heat.
Lay the whole scallions flat in a single layer in the pan.
Pour the batter evenly over the scallions, then press the chopped seafood into the wet batter.
Crack the egg over the center and spread it slightly. Top with red chili slices.
Flip when the bottom is golden and crispy. Press down with a spatula to ensure the seafood sears. Serve with a soy-vinegar dipping sauce.
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