Soft garlicky Chinese Savory Pancakes with Chinese chives, carrots, and shrimp for an afternoon snack or as a tasty side dish.
Mom often made these Chinese Savory Pancakes as a tea time treat when my brothers and I were growing up. Although they were deep fried, we called them pancakes. These cakes were crunchy on the outside but soft on the inside. They were really tasty right out of the pan dipped in sweet chili sauce. Mom would allow us to eat while she continued to fry batch after batch in the kitchen until we all had our fill.
Chinese/Garlic Chives
The essential ingredient in this pancake is the Chinese chives, sometimes called garlic chives. It has a deep green color similar to regular chives but the leaves are broad and flat instead of hollow. It has a garlicky flavor and is often used as an ingredient in fried noodles.
Adjustments to Mom’s Chinese Savory Pancakes Recipe
I made some adjustments to Mom’s recipe. Instead of dried shrimp, I used used chopped cooked shrimp and added some carrots. I also chose to pan fry the cakes instead of deep frying them.
Similar Tools Used in Making These Chinese Savory Pancakes
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T-fal Thermo-Spot Heat Indicator Anti-Warp Base Glass Lid Cookware, 12-Inch, Gray
Le Creuset of America Craft Series Medium Spatula – Marseille
Chinese Savory Pancakes
Ingredients
- 1 cup all-purpose flour (150g)
- 1 large egg
- 1 cup water (240ml)
- ½ tsp salt or to taste
- 4 oz Chinese chives (trimmed and cut into ½-inch lengths) (115g)
- 1 medium carrot (finely diced)
- 1 red chili (finely diced) (optional)
- 4 oz cooked shrimp (chopped)
- 4 tbsp vegetable oil
Instructions
- 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.
Nutrition
Gluten Free Version
I also made a gluten-free version using 1 cup (130g) rice flour and only ¾ cup (180ml) water.
Gluten-Free Chinese Savory Pancakes
Ingredients
- 1 cup rice flour (130g)
- 1 large egg
- ¾ cup water (180ml)
- ½ tsp salt or to taste
- 4 oz Chinese chives (trimmed and cut into ½-inch lengths)
- 1 medium carrot (finely diced)
- 1 red chili (finely diced) (optional)
- 4 oz cooked shrimp (chopped)
- 4 tbsp vegetable oil
Instructions
- In a large bowl, combine rice 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.
Nutrition
NOTE: This post was updated on May 24th, 2012 with new pictures. I added a red chili to the recipe but it is optional.
Enjoy…..and have a wonderful day! 😎
hamms says
I can not wait to try this!
MaryMoh says
Great food…my favourite. We must be craving for the same thing 😀 I made these today…sooo good with chili sauce.
Divina Pe says
Very nice. We used to make it with ground pork and water chestnut. Must try this with your ingredients.
Haruna '38 says
Looks soooo delicious…..especially with that wicked chilli sauce!
Biren says
Hamms – Try it! It's easy but tasty.
MaryMoh – You made these too? Yes, it is delicious with chili sauce.
Haruna '38 – Thanks! I like it with the Lingham's spicy, sweet chili sauce.
Divina Pe – Water chestnut will give it a nice crunch. Will try it if I can get them. A little more difficult to find over here.
Cooking Rookie says
I've tried to make Asian pancakes once and failed miserably. Yours look so good that I feel like I should try again 🙂
Great inspiring pictures!
Biren says
Cooking Rookie – Thanks! This is really simple to make and has few ingredients. Do try it.
Mother Rimmy says
I love the ingredients in these little pancakes. These would make great appetizers for Happy Hour Fridays!
wok with ray says
Looks similar to fritters. Love all the ingredients in there, Biren especially the shrimp.
Kristi Rimkus says
I could make a meal of this dish!
Annabel says
What do you call these in Chinese? I wonder if I have tried these before… i might recognize the chinese name. Thanks 🙂
Biren says
We have always called it “pok chang” but I am sure there are many variations this pancake. 🙂
Christine says
Im going to try this recipe tomorrow. Will be adding some shallots in. Hope it will taste great! Nice photos u have here…
Ezcookbook says
delicious pancakes….n loved it totally…..
Kennedy says
Thanking you for sharing!!Love pictures!
Biren says
You are most welcomed, Kennedy! Please visit again soon. 🙂
Margaret says
These look so good and easy too got to try them! Love your blog this is my first visit. New G+ follower.
Biren says
Thanks for visiting and commenting, Margaret! I will check out your page soon. 🙂
Cindi says
I use a mayo-soy sauce-sirhacha dipping sauce with these. I love savory pancakes. Thanks, Biren, for another winner.
Biren says
That sounds like a delicious dipping sauce to go with these pancakes. You are most welcomed, Cindi! 🙂
Mel says
Tried this twice already and loved it. It was a dish that reminds me of my late-grandma and thanks for the gluten-free option that enabled me to enjoy this dish once again.
Linda says
Glad that I have the gluten free option for those intolerant of gluten.