Ingredients
100 oysters, 100 g each of clams and red clams, 2 cups flour, 1 cup short-grain rice flour, 2 eggs, 2 cups shad broth.
Seasonings
200 g (about 7 oz) scallions, salt to taste, 1 cup cooking oil.
Instructions
1. Cut the scallions into 15 cm (about 6-inch) lengths and gently flatten the root ends with the back of a knife; mix together the wheat flour and rice flour.
2. Beat eggs into the shad fish broth, season with salt, then mix in wheat flour and short-grain rice flour to create a batter; clean fresh oysters, clams, and red clams in salted water, chop half of them and mix into the batter, seasoning with salt.
3. In a pan with oil, pour one ladle of batter and spread it evenly, then add the remaining scallions and seafood, and pour another ladle of batter on top.
4. When the bottom is cooked, reduce the heat, flip it over, and cook the other side until done. Serve hot with vinegar and soy sauce for dipping.