Step 1

Take a small pan, and lightly toast the rice flour, about 5 minutes, on low flame.

Step 2

In a large bowl, mix all of the dry ingredients together. Set aside.

Step 3

Wash, trim, and cut the scallions to 2 inches in length. Do the same for the garlic chives, remembering to trim and remove the fibrous ends (about 2 inches up from the base). Slice the onion into ¼-inch thickness. Add all the cut greens into a large bowl with the minced garlic. Set aside.

Step 4

In a small bowl, wash the mixed seafood under cold running water and drain.

Step 5

Empty the dry ingredients into the vegetable bowl, roughly stir together, then pour all of the water into the vegetable and flour bowl. Mix well, but do not overmix.

Step 6

Add the seafood medley and mix just until evenly distributed. Let the batter sit for about 10-15 minutes to allow for even hydration.

Step 7

Make the dipping sauce by mixing all of the ingredients together. Set aside.

Step 8

In a large fry pan, add enough vegetable oil to cover the bottom, about a ½-tablespoon. At medium flame, fry the pancakes until nice and golden brown, about 2-3 minutes on each side.

Step 9

Fan them out onto a large plate or wire cooling rack to prevent soggy pancakes.

Step 10

Enjoy eating them hot with the dipping sauce!