Chinese Savory Pancakes

By garciamoss

Ingredients

• 4 oz (115g) Chinese chives, trimmed and cut into 1/2-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
• 1/2 tsp salt or to taste
• 4 tbsp canola oil

Details

Adapted from rotinrice.com

Preparation

Step 1

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.