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.
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.
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