Recipe source: Amy Beh's Chinese Spring Onion Pancake
50g chives, chopped
75g dried shrimps, chopped and lightly fried
70g plain flour
20g tapioca flour
2 tbsp rice flour
2 tsp corn flour
130ml water (approx)
1/4 tsp salt
1/2 tsp chicken stock granules
1/4 tsp pepper
1/4 tsp sugar
1 tbsp oil
- Combine all the batter ingredients in a large mixing bowl.
- Strain and then add in chopped chives and dried shrimps. Mix to combine.
- Heat a little oil in a frying pan. Pour in a ladle of batter into the pan and cook under low heat until it is cook on one side. Flip the pancake over and cook until golden.
- Remove and serve pancakes immediately. You can drizzle some sweet chilli sauce over the pancake if you like.