Chinese Savory Pancakes

• Seafood

  • 4 oz Shrimps, cooked

• Produce

  • 1 Carrot, medium sized
  • 1 Red chili

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 4 oz Chinese chives
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Canola oil

• Liquids

  • 1 cup Water

Found on rotinrice.com

Description

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
• 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

Directions

• 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.
• 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.