Ingredients: 

½ cup of flour, ⅔ cup of water, 1 ts salt, 1 egg, green onions, Asian chives (“boo choo”), zucchini, chili peppers, ⅔ cup of chopped scallops or shrimp or squid, and vegetable oil. 

Place ½ cup of flour, 1 ts salt, ⅔ cup of water in a big bowl and mix it. 

Chop ½ cup worth of green onions, 3 cup of Asian chives, and shred ½ cup of zucchini. 

This will make 4 cups of vegetables. 

Put chopped vegetables into the mixture of flour and water and mix it up. 

Chop ⅔ cup of shrimp, scallop, or squid (optional) In a big heated pan, put some oil and spread the vegetable pancake batter thinly. 

Lower the heat down to medium. 

When the pancake is cooked about 70%, beat one egg and spread it in the center of the pancake and cook a few minutes over low heat. 

Turn the pancake over with a spatula. 

Add more oil if needed, and serve it hot with dipping sauce by mixing 1 TBS of soy sauce and ½ TBS  

*tip: To make it crispier, add oil more generously and spread the pancake mixture thinly. If your pan is not big enough, I suggest making 2 pancakes.of vinegar.