I loved eating these savory pancakes growing up. It's packed with umami flavor from dried shrimp and dried scallops. I want to emphasize that this is NOT the same as scallion pancakes. These pancakes are made from a batter and are soft on the inside and crispy on the edges. Ingredients
Batter 120g all-purpose flour, (1 cup) 1 large egg 1 1/3 cups water (315ml)
Filling 15g dried shrimp, (3 tablespoons, soaked for 30 minutes) 1 1/2 tablespoons vegetable oil (any oil works), plus more for frying pancakes 30g shallots, finely diced (1/4 cup) 30g Chinese sausage, chopped (1/4 cup) 25g scallions, thinly sliced (1/2 cup) 1/2 teaspoon salt 1 teaspoon sugar 2 teaspoons oyster sauce 1 teaspoon soy sauce
Optional Toppings Lao Gan Ma sweet chili crisp sliced scallions
Translation Note: My mom uses the word 餡 to describe the dried shrimp, Chinese sausage, etc. that she mixes into the batter. That word means "filling," though I'm not sure it translates properly in this context. I sometimes call them "flavoring bits" because they're meant to give a dish more flavor.
Hey guys, welcome back. Today my mom is showing us how to make her savory Chinese style pancakes.
She used to make these for us over the weekends and I would get really excited when I see her
making the batter because I just love eating them so much. They're filled with scallions,
dried shrimp, and Chinese sausage which gives the pancakes umami flavor. Before we begin,
I want to note that this style of pancake is very different from the flaky style
of scallion pancakes that you can get at Chinese restaurants sometimes. This one is made with a
batter. Now if you want that flaky style of scallion pancake then I have a recipe for that
on my blog. And this recipe will make four pancakes but you can easily double up the
recipe if you are serving more people. All right, let's get to my mom.
The batter is going to be very runny and I recommend letting it sit on the counter
for 10 minutes to allow the flour to absorb the water.
A quick note about the dried shrimp. You can usually find them in Asian supermarkets.
Soak them for at least 30 minutes to rehydrate the shrimp then chop them into small pieces for
Thank you. Bye-bye.
