This savoury Chinese radish pancake is easy to make at home. The dried shrimps,shallots and pork jerky (or Chinese sausage if preferred) make this pancake very fragrant. The outer skin is a little crusty after pan fried and it’s delicious when served warm with some chilli dipping sauce accompanied with a pot of hot Chinese tea. This can be served as a snack or finger food at a gathering.

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Chinese Radish Pancake

The outer skin is a little crusty after pan fried and it's delicious when served warm with some chilli dipping sauce accompanied with a pot of hot Chinese tea.

Author Ann Low

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Ingredients

300 g white radish (daikon) - grate into shreds
30 g dried shrimps - soaked, drained and chopped
50 g pork jerky or Chinese sausage - blend or chop coarsely
50 g shallot - blend or chop
2 tbsp spring onion - cut finely

Batter

120 g plain flour
60 g sweet potato flour
2 eggs - medium size
180 ml water

Seasoning

1 tsp salt
1 tsp pepper
1 tsp chicken powder

Instructions

Grate white radish into shreds, add in a little salt and squeeze off excess water.
Heat wok with about 2 tablespoon of oil. Fry shallots, add in dried shrimps and pork jerky, fry well. Put in the grated radish and combine the mixture well, followed by the seasoning. Stir well the mixture again and dish up.
In a bowl, combine plain flour, sweet potato flour, eggs and water together. Stir batter well and add in radish mixture together with the spring onion, mix well again.
Heat up a clean wok and add in little oil. Scoop batter mixture into wok and pan fry both sides to golden brown at medium heat, about 3 minutes on each side.