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Monday, 1 February 2016

Copycat Ding Tai Fung Prawn Pancake 脆皮虾饼(山寨版的鼎泰丰虾饼)

Photo updated May 4, 2017

My boy loves to dine at Din Tai Fung restaurant during the weekend. I don't need to ask him what he wants to eat because he has a 'standard' list of food to order and these are the only food that he eats at Din Tai Fung restaurant ~ Fried Rice, Vegetable Pork Dumpling soup and Prawn Pancake.  



Few weeks back, I promised him to make the prawn pancake for him at home. I did a research online. Well, so far....up to date, there's only ONE similar recipe was posted by Elaine (Wokking Mom). However, I did not follow her recipe. Hmm....I'm not going to disclose the reason, everyone has different ways/ method of cooking, I don't judge other blogger's recipe. ;)


First attempt

As you continue to read this blog, you may notice that I only use a few simple ingredients to make this pancake. To me, less is more. Especially for this recipe, the main ingredients that I used is good quality prawn. There's really no need to add too much seasoning in it. 

Well, the one that I made, my boy and me approved! it taste really similar to the one we had at Din Tai Fung restaurant. I did not measure each of the ingredients used because I made small amount, it's pretty tough to get the exact measurement. I'll update the details next time if I take down the measurement. ;)






Ingredients: 

Prawn (good quality fresh prawn, peeled and deveined) 新鲜虾肉 

Some Shredded Carrots 萝卜丝 切碎

Chopped Spring Onion/ Coriander 葱/芫西 切碎 (放芫西的味道比较接近)

Tapioca Flour 木薯粉

Beancurd Sheet 腐皮

Some Toasted Sesame Seeds (optional, I like it more fragrant!) 芝麻(可以不放)

Egg White 蛋白


Seasoning: 调味料

Garlic Salt 蒜盐

White Pepper 胡椒粉

Sesame Oil 麻油






If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:

1. Minced the prawn into 'paste'. Sprinkle seasoning and mix until well combined. Add in carrot, spring onion/ coriander and sesame seeds, mix well. 
把虾肉剁碎至起胶。撒上适量的调味料(腐皮有咸味,调味料的份量只需少许)。加入胡萝卜,葱/芫西和芝麻,搅拌均匀。

2. Floured a plate/ worktop with tapioca flour, place beancurd sheet  and spread a layer of prawn paste, brush some egg white on the sides, layer top with another beancurd sheet. 
桌上撒些木薯粉,放一层腐皮(腐皮先用湿布抹过)。在腐皮上铺一层虾肉胶,在腐皮的四周涂一层薄薄的蛋白,盖上另一片腐皮。

3. Gently press to flatten, seal the sides. Sprinkle some tapioca flour on the beancurd sheet. 
轻轻把盖好的虾饼压平。撒上一些木薯粉。

4. Keep in the fridge for 30 minutes.
盖好放进冰箱待30分钟。

5. Heat oil in a skillet, pan fry or deep fry until golden brown and crispy. Serve warm.

Those in the pictures that I'm sharing here was pan-fried, less oily version ;). It will looks better if you deep fry it with oil but of course, more oil in your pancake. 
烧热少许油,虾饼下锅煎至两面香脆金黄色即可。我的做法是煎的,如果要更香脆,可以下锅油炸,但是会比较油腻。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。
If you like my recipe, click hereLIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 







Updated 17 February 2016





My 2nd attempt - Ding Tai Fung Prawn Pancake.
This time I used coriander instead of spring onion, it taste 95% same like the original one, just that I pan fried instead of deep fried, my version is less oily.



Some feedback from those who have tried this recipe:


By Jenny Toh






By Quek Seok Bin


By Janice Looi 
By Annie Tan
By Kelly Pang





By Evelyn Ng





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