Soft garlicky Chinese Savory Pancakes with Chinese chives, carrots, and shrimps 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.
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.
Soft garlicky Chinese Savory Pancakes with Chinese chives, carrots, and shrimps for an afternoon snack or as a tasty side dish.
- 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 shrimps (chopped)
- 4 tbsp vegetable oil
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In a large bowl, combine flour, egg, water and salt. Stir to make a smooth batter. The batter should have a smooth, thick consistency.
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Stir in vegetables and shrimps. Mix well.
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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.
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Remove and drain on paper towels. Do not over crowd pan. Fry in two batches.
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Serve warm with sweet chili sauce.
I also made a gluten-free version using 1 cup (130g) rice flour and only ¾ cup (180ml) water.
Soft garlicky Chinese Savory Pancakes with Chinese chives, carrots, and shrimps for an afternoon snack or as a tasty side dish.
- 1 cup rice flour (130g)
- 1 large egg
- ¾ cup water (180ml)
- ½ tsp salt or to taste
- 4 oz Chinese chives (trimmed and cut into ½-inch lengths)
- 1 medium carrot (finely diced)
- 1 red chili (finely diced) (optional)
- 4 oz cooked shrimps (chopped)
- 4 tbsp vegetable oil
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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.
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Serve warm with sweet chili sauce.
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! 😎
hamms says
January 28, 2010 at 6:57 pmI can not wait to try this!
MaryMoh says
January 28, 2010 at 9:37 pmGreat food…my favourite. We must be craving for the same thing 😀 I made these today…sooo good with chili sauce.
Divina Pe says
January 29, 2010 at 9:47 amVery nice. We used to make it with ground pork and water chestnut. Must try this with your ingredients.
Haruna '38 says
January 29, 2010 at 4:35 amLooks soooo delicious…..especially with that wicked chilli sauce!
Biren says
January 29, 2010 at 1:55 pmHamms – 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.
Cooking Rookie says
January 30, 2010 at 5:34 amI'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!
Biren says
January 30, 2010 at 6:08 amCooking Rookie – Thanks! This is really simple to make and has few ingredients. Do try it.
Mother Rimmy says
March 23, 2010 at 4:08 amI love the ingredients in these little pancakes. These would make great appetizers for Happy Hour Fridays!
wok with ray says
May 24, 2012 at 12:39 pmLooks similar to fritters. Love all the ingredients in there, Biren especially the shrimp.
Kristi Rimkus says
May 25, 2012 at 12:05 amI could make a meal of this dish!
Annabel says
May 27, 2012 at 8:59 pmWhat do you call these in Chinese? I wonder if I have tried these before… i might recognize the chinese name. Thanks 🙂
Biren says
May 27, 2012 at 9:09 pmWe have always called it “pok chang” but I am sure there are many variations this pancake. 🙂
Christine says
July 2, 2012 at 10:46 amIm going to try this recipe tomorrow. Will be adding some shallots in. Hope it will taste great! Nice photos u have here…
Ezcookbook says
January 20, 2013 at 11:03 pmdelicious pancakes….n loved it totally…..
Kennedy says
April 23, 2013 at 3:29 pmThanking you for sharing!!Love pictures!
Biren says
April 24, 2013 at 7:07 pmYou are most welcomed, Kennedy! Please visit again soon. 🙂
Margaret says
April 23, 2013 at 11:52 pmThese look so good and easy too got to try them! Love your blog this is my first visit. New G+ follower.
Biren says
April 24, 2013 at 7:07 pmThanks for visiting and commenting, Margaret! I will check out your page soon. 🙂
Cindi says
May 3, 2013 at 7:44 amI use a mayo-soy sauce-sirhacha dipping sauce with these. I love savory pancakes. Thanks, Biren, for another winner.
Biren says
May 3, 2013 at 10:21 amThat sounds like a delicious dipping sauce to go with these pancakes. You are most welcomed, Cindi! 🙂