Chinese Savory Pancakes

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Chinese Savory Pancakes

Mom often made these Chinese Savory Pancakes 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.

Chinese Savory Pancakes

Chinese Savory Pancakes

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.

Chinese Savory Pancakes

Prep Time: 15 minutes

Cook Time: 16 minutes

Yield: 4 servings

Chinese Savory Pancakes

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.

Notes

http://www.rotinrice.com/2010/01/chinese-savory-pancakes/


Chinese Savory Pancakes

I also made a gluten-free version using 1 cup (130g) of rice flour and only ¾ cup (180ml) of water.

Gluten-Free Chinese Savory Pancakes

Prep Time: 15 minutes

Cook Time: 16 minutes

Yield: 4 servings

Gluten-Free Chinese Savory Pancakes

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.

Notes

http://www.rotinrice.com/2010/01/chinese-savory-pancakes/


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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22 Responses

  1. hamms says:

    I can not wait to try this!

  2. MaryMoh says:

    Great food…my favourite. We must be craving for the same thing :D I made these today…sooo good with chili sauce.

  3. Haruna '38 says:

    Looks soooo delicious…..especially with that wicked chilli sauce!

  4. Divina Pe says:

    Very nice. We used to make it with ground pork and water chestnut. Must try this with your ingredients.

  5. Biren says:

    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.

  6. Cooking Rookie says:

    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!

  7. Biren says:

    Cooking Rookie – Thanks! This is really simple to make and has few ingredients. Do try it.

  8. Mother Rimmy says:

    I love the ingredients in these little pancakes. These would make great appetizers for Happy Hour Fridays!

  9. wok with ray says:

    Looks similar to fritters. Love all the ingredients in there, Biren especially the shrimp.

  10. I could make a meal of this dish!

  11. Annabel says:

    What do you call these in Chinese? I wonder if I have tried these before… i might recognize the chinese name. Thanks :)

  12. Christine says:

    Im going to try this recipe tomorrow. Will be adding some shallots in. Hope it will taste great! Nice photos u have here…

  13. Ezcookbook says:

    delicious pancakes….n loved it totally…..

  14. Kennedy says:

    Thanking you for sharing!!Love pictures!

  15. Margaret says:

    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

  16. Cindi says:

    I use a mayo-soy sauce-sirhacha dipping sauce with these. I love savory pancakes. Thanks, Biren, for another winner.

  1. July 2, 2012

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