4ozChinese chives(trimmed and cut into ½-inch lengths)
1red chili(finely diced) (optional)
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.