Egg Pancake in Chinese Style

This is a very simple dish which got from one TV program, cooking only take about 15 minutes, but preparation takes longer time because 2 vegetables need to be shredded.

Ingredient: shredded carrot, shredded yam bean (or Sengkuang in Malaysian context), 100g of mid size prawn, 3 eggs and some ground peanut.

First remove prawn shell and cut into small pieces but not too small until you can’t taste it. You can replace carrot, yam bean with potato, white radish, pumpkin etc. Kitchen helper will be fast, convenient and gives even size compare to manual cutting. As for peanut, you can either buy the ready made one or you can buy the whole grain and grind yourself, easy method is to use a plastic bag or ziplog, hammer until the size you desire.

Next mix all vegetables and egg together, add 2 table spoon of plain flour and corn flour, salt and mix well. Adjust your flour carefully until the mixture is slightly wet but not too watery or too dry.

Now is time to fry. It is advisable to use non stick wok to fry as use less oil and more healthy. Add in a bit of oil, pour in sufficient but not too much batter when the wok is hot, fry until it is lightly brown then you can turn to the other side. Smaller size is easy to flip so manage amount of batter you put in, and the vegetable shreds will hold the cake nicely.

Finally you can take out when it is golden brown.