Chinese Savory Pancakes
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Mom often made these as a tea time treat when my brothers and I were growing up. Although they were deep fried, we called them pancakes. These cakes were crunchy on the outside but soft on the inside. They were really tasty right out of the pan dipped in sweet chili sauce. Mom would allow us to eat while she continued to fry batch after batch in the kitchen until we all had our fill.
The essential ingredient in this pancake is the Chinese chives, sometimes called garlic chives. It has a deep green color similar to regular chives but the leaves are broad and flat instead of hollow. It has a garlicky flavor and is often used as an ingredient in fried noodles.
I made some adjustments to Mom’s recipe. I added some carrots and used chopped cooked shrimps instead of dried shrimps. I also chose to pan fry the cakes instead of deep frying them.
Ingredients
- 4 oz (115g) Chinese chives, trimmed and cut into ½-inch lengths
- 1 medium sized carrot, finely diced
- 1 red chili, finely diced (optional)
- 4 oz (115g) cooked shrimps, chopped
- 1 cup (150g) all-purpose flour
- 1 large egg
- 1 cup (240ml) water
- ½ tsp salt or to taste
- 4 tbsp canola oil
Instructions
In a large bowl, combine flour, egg, water and salt. Stir to make a smooth batter. The batter should have a smooth, thick consistency. Stir in vegetables and shrimps. Mix well.
Heat about 2 tablespoon oil in a fry pan. Pour a ladle of batter (about ¼ cup) into pan for each pancake. Pan fry about 3 to 4 minutes. Flip pancakes and fry for another 3 to 4 minutes or until golden brown. Remove and drain on paper towels. Do not over crowd pan. Fry in two batches.
Serve warm with sweet chili sauce.
http://www.rotinrice.com/2010/01/chinese-savory-pancakes/
I also made a gluten-free version using 1 cup (130g) of rice flour and only ¾ cup (180ml) of water.
Ingredients
- 4 oz (115g) Chinese chives, trimmed and cut into ½-inch lengths
- 1 medium sized carrot, finely diced
- 1 red chili, finely diced (optional)
- 4 oz (115g) cooked shrimps, chopped
- 1 cup (130g) rice flour
- 1 large egg
- ¾ cup (180ml) water
- ½ tsp salt or to taste
- 4 tbsp canola oil
Instructions
In a large bowl, combine rice flour, egg, water and salt. Stir to make a smooth batter. The batter should have a smooth, thick consistency. Stir in vegetables and shrimps. Mix well.
Heat about 2 tablespoon oil in a fry pan. Pour a ladle of batter (about ¼ cup) into pan for each pancake. Pan fry about 3 to 4 minutes. Flip pancakes and fry for another 3 to 4 minutes or until golden brown. Remove and drain on paper towels. Do not over crowd pan. Fry in two batches.
Serve warm with sweet chili sauce.
http://www.rotinrice.com/2010/01/chinese-savory-pancakes/
NOTE: This post was updated on May 24th, 2012 with new pictures. I added a red chili to the recipe but it is optional.
Enjoy…..and have a wonderful day! 8)
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Tags: appetizer, Chinese, gluten-free, pan fry, side dish, snack
I can not wait to try this!
Great food…my favourite. We must be craving for the same thing
I made these today…sooo good with chili sauce.
Looks soooo delicious…..especially with that wicked chilli sauce!
Very nice. We used to make it with ground pork and water chestnut. Must try this with your ingredients.
Hamms – Try it! It's easy but tasty.
MaryMoh – You made these too? Yes, it is delicious with chili sauce.
Haruna '38 – Thanks! I like it with the Lingham's spicy, sweet chili sauce.
Divina Pe – Water chestnut will give it a nice crunch. Will try it if I can get them. A little more difficult to find over here.
I've tried to make Asian pancakes once and failed miserably. Yours look so good that I feel like I should try again
Great inspiring pictures!
Cooking Rookie – Thanks! This is really simple to make and has few ingredients. Do try it.
I love the ingredients in these little pancakes. These would make great appetizers for Happy Hour Fridays!
Looks similar to fritters. Love all the ingredients in there, Biren especially the shrimp.
I could make a meal of this dish!
What do you call these in Chinese? I wonder if I have tried these before… i might recognize the chinese name. Thanks
We have always called it “pok chang” but I am sure there are many variations this pancake.
Im going to try this recipe tomorrow. Will be adding some shallots in. Hope it will taste great! Nice photos u have here…
[...] For a healthier version of the shrimp fritters, please do check out my Chinese savory pancakes. [...]
delicious pancakes….n loved it totally…..
Thanking you for sharing!!Love pictures!
You are most welcomed, Kennedy! Please visit again soon.
These look so good and easy too got to try them! Love your blog this is my first visit. New G+ follower.http://fitandbeyond40.com
Thanks for visiting and commenting, Margaret! I will check out your page soon.
I use a mayo-soy sauce-sirhacha dipping sauce with these. I love savory pancakes. Thanks, Biren, for another winner.
That sounds like a delicious dipping sauce to go with these pancakes. You are most welcomed, Cindi!