Name: Chinese Savory Pancakes
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Ingredients: 1 cup all-purpose flour ((150g)); 1 large egg; 1 cup water ((240ml)); ½ tsp salt (or to taste); 4 oz Chinese chives ((trimmed and cut into ½-inch lengths) (115g)); 1 medium carrot ((finely diced)); 1 red chili ((finely diced) (optional)); 4 oz cooked shrimp ((chopped)); 4 tbsp vegetable oil

Recipe ▼

Soft garlicky Chinese Savory Pancakes with Chinese chives, carrots, and shrimp for an afternoon snack or as a tasty side dish.

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.

Chinese/Garlic Chives

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.

Adjustments to Mom’s Chinese Savory Pancakes Recipe

I made some adjustments to Mom’s recipe. Instead of dried shrimp, I used used chopped cooked shrimp and added some carrots. I also chose to pan fry the cakes instead of deep frying them.

Similar Tools Used in Making These Chinese Savory Pancakes

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T-fal Thermo-Spot Heat Indicator Anti-Warp Base Glass Lid Cookware, 12-Inch, Gray
Le Creuset of America Craft Series Medium Spatula – Marseille

5 from 5 votes

Chinese Savory Pancakes

Soft garlicky Chinese Savory Pancakes with Chinese chives, carrots, and shrimps for an afternoon snack or as a tasty side dish.

Author : Linda Ooi

Course : Appetizer, Snack

Cuisine : Chinese

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Prep Time 15 mins

Cook Time 16 mins

Total Time 31 mins

Servings : 4

Calories : 314kcal

Ingredients

1 cup all-purpose flour (150g)
1 large egg
1 cup water (240ml)
½ tsp salt or to taste
4 oz Chinese chives (trimmed and cut into ½-inch lengths) (115g)
1 medium carrot (finely diced)
1 red chili (finely diced) (optional)
4 oz cooked shrimp (chopped)
4 tbsp vegetable 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.

Nutrition

Calories: 314kcal

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Gluten Free Version

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