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Chinese Fried Thin Pancake

wantanmien's picture
Ingredients
  All purpose flour 70 Gram, sieve (For Batter)
  Tapioca flour 20 Gram, sieve (For Batter)
  Water 160 Milliliter (For Batter)
  Vegetable oil 2 Tablespoon (For Batter)
  Egg 1 Large (For Batter)
  Sweet corn 2 Tablespoon (For Filling)
  Carrot 2 Tablespoon, diced (For Filling)
  Coriander leaves 1 Teaspoon, chopped (For Filling)
  Spring onion 1 Large, cut into slices (For Filling)
  Pickled turnip 2 Tablespoon, chopped (For Filling)
  Dried shrimps 40 Gram (For Filling)
  Salt 1 Teaspoon (For Seasoning)
  Chicken stock powder 1 Teaspoon (For Seasoning)
  Ground pepper 1 Pinch (For Seasoning)
  Cooking oil 1 Tablespoon (For Frying)
Directions

MAKING
1. To make the batter, in a bowl, combine the flours and salt. Gradually add water, while whisking or stirring to get a smooth batter.
2. Add the oil to the batter and then blend in the egg, whisking lightly until incorporated.
3. Add seasonings and whisk. Set the batter aside while you prepare the filling ingredients.
4. Add the corn, carrot, turnip, coriander, and spring onion to the batter and mix.
5. Heat a non-stick frying pan and grease it with a little oil.
6. Pour 1/3 of the batter into the pan and swirl until batter spread evenly into a thin pancake.
7. Scatter 1/3 of the shrimps on top. Cook the pancake for 2-3 minutes or until golden and crispy on the bottom. Then lift slightly with a spatula and grease pan again with a little oil.
8. Flip the pancake and fry on the other side until crispy.
9. Make 2 more pancakes in the same way.

SERVING
10. Cut into wedges and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Taste: 
Savory
Equipment: 
Frying Pan
Dish: 
Pancake
Restriction: 
Low Sugar
Language: 
mandarin
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
3
Subtitle: 
Yum Cha

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