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.
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 shrimps, I used used chopped cooked shrimps 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
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 shrimps (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
Gluten Free Version
I also made a gluten-free version using 1 cup (130g) rice flour and only ¾ cup (180ml) water.
INGREDIENTS
- 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
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.
NUTRITION
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! 😎
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.
Very nice. We used to make it with ground pork and water chestnut. Must try this with your ingredients.
Looks soooo delicious…..especially with that wicked chilli sauce!
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…
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.
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! 🙂