These crispy Chinese flat breads are a wonderful way to enjoy for breakfast, lunch or a super snack!
Breakfast, Snack, Lunch
A favourite Chinese Street Food snack.
6 Spring Onions - finely chopped
3 Potatoes - grated
2 sprigs of Dill - chopped
1/2 tsp Paprika
1/4 tsp Cayenne Pepper
Salt and Pepper to taste
1/4 cup of Light Flour
75ml Sesame Oil for frying
3 tablespoons Soy Sauce
3 tablespoons Rice Wine Vinegar
2 tablespoons Sugar
1 Spring Onion - finely chopped
4 tablespoons Sesame Seeds
Press the grated potato with a cloth to remove as much water as possible.
Mix all ingredients (except oil and flour) together adding the flour a little at a time until you can make your batter stay in blobs. You may not need all the flour.
Heat oil in a non-stick pan to medium heat and place large spoonfuls of batter into pan and cook until light brown, flip and repeat.
Dipping Sauce - Add soy sauce, rice wine vinegar and sugar to a small bowl and whisk. Let the sugar dissolve. Add spring onions and whisk again.
Sprinkle pancakes with Sesame Seeds and serve.
You can replace the spring onions with leeks for a stronger flavoured pancake.
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