Ingredients

The following ingredients have 2 Servings
  • 1 Chinese sausage ((lop cheung – a few slices of good, thick-cut, smoky bacon can also be substituted))
  • 2 tablespoons dried shrimp ((optional))
  • 2 scallions
  • 1 cup daikon radish ((or Chinese white turnip, grated))
  • 1 cup AP flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1 egg
  • 1 1/4 cups water
  • 1 teaspoon sesame oil
  • 2 tablespoons toasted sesame seeds
  • vegetable oil ((for cooking))
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 teaspoon honey
  • 1 tablespoon scallion ((chopped))

Instruction

  • Rinse the dried sausage, dice it up, and set aside. If using bacon, simply cook the bacon until it’s crisp and still a bit chewy, and then dice. If using the dried shrimp, rinse in warm water, and give them a rough chop. Wash and chop the scallions. Set aside 1 tablespoon of the scallion for the dipping sauce.
  • Wash and peel your turnip/radish. Grate 1 cup.
  • Make the batter by putting the flour, cornstarch, salt, white pepper, egg, water, sesame oil, and 1 tablespoon of sesame seeds into a mixing bowl and combining thoroughly. Fold in the sausage, shrimp, and grated turnip.
  • Before you make your pancakes, make your dipping sauce by combining all the sauce ingredients in a small bowl. There are no rules for this sauce! Make it spicy, make it sweet, make it vinegar-y with some black Chinese vinegar…
  • Heat the pan over medium-high heat and add 1 teaspoon of oil to the pan. Sprinkle some sesame seeds onto the pan and spoon about ½ cup of the batter on top of the sesame seeds. Use a spatula to quickly spread it evenly across the bottom of the pan and form a round pancake. Sprinkle some more sesame seeds on top.
  • Let the pancake cook for about 3 to 4 minutes until golden brown on one side. Flip the pancake and press it down a bit. Add a little more oil to the pan if it’s dried out. Once that side is also golden brown, flip the pancake again and cook on the first side for a minute. Flip again and cook the second side for another minute. So if you’re counting, you’re cooking each side twice. This gets the pancakes really nice and crispy.
  • Cut into wedges and serve with your sauce.