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Fried Chinese Thin Pancake

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    15mins

  • Cooking

    15mins

Easy Recipes Less Than 30 mins Less Than 60 mins Quick Recipes Seafood Vegetable Appetizer Breakfast Lunch Dinner Asian Food

What You Will Need

Ingredients

  • 120 g Flour
  • 25 g Glutinous rice flour
  • 210ml Water
  • 1 Egg (beaten)
  • 2½ tbsp. Oil
  • 50 g Dried prawns (soaked until softened, drained)
  • 50 g Preserved radish (soaked & diced)
  • 25 g Spring onion (diced)
  • 1 tsp Lee Kum Kee Chicken Bouillon Powder
  • ½ tsp Sugar

Dipping

  • Lee Kum Kee Chiu Chow Chilli Oil

Made with
Lee Kum Kee products

Chiu Chow Style Chili Oil_250G

Chilli Sauce

Chiu Chow Style Chilli Oil

How to make it

  1. Mix flour and glutinous rice flour in a bowl and make a hole in the centre. Add water gradually and stir well. Pour the mixture through a sieve.
  2. Add beaten egg and 1 tbsp. of oil into the mixture and mix well. Set aside.
  3. In a pan, heat 1 tbsp. of oil. Stir-fry dried prawns, preserved radish and spring onions. Drain off oil and add into the batter mixture. Mix in chicken bouillon powder and sugar until well combined.
  4. Heat ½ tbsp. oil in pan and add a portion of mixture and spread it evenly. Pan fry over low heat for 2 mins each side until golden brown. Repeat for the remaining mixture. Serve with dipping sauce.