Recipe: “Din Tai Fung” Style Prawn Pancake (脆皮虾饼)

Recently, I have been experimenting on how to make this crispy Prawn Pancake like Din Tai Fung (鼎泰豐). Coincidentally, when I was in Miri last week, I saw this exact pancake being made by a chef from China on one of the TV channels. This gave me a motivation to try it again and off I went! I made this again last night and the taste was great but sadly I didn’t succeed in making it crispy.

After so many failed attempts to emulate the DTF Crispy Pancake, we (my family) decided to do a post mortem on why the prawn pancake failed to be crispy. Our conclusion was I added more prawn paste and so the skin has more moisture, whereas DTF’s layer of prawn paste is much thinner.

Oh well, we enjoyed this prawn pancake which I have made so we’re sharing it with our fans. Hope you like it too!!

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1 sheet dried bean curd sheet

500g Small Prawns

1 tablespoon chopped coriander and spring onions

1 tablespoon chopped carrots

2 cloves garlic, finely chopped

½ teaspoon toasted sesame seeds (optional)

1 egg white

Some oil for frying


White pepper

½ teaspoon sesame oil

Salt (optional)


Preparation of the Prawn Paste:

  1. Remove shell from the prawns and devein them.
  2. Smash the prawns on the chopping board and then mince them.
  3. Add the carrots, garlic, toasted sesame seeds, coriander and spring onions into the minced prawns and combine well.
  4. Add in the seasoning and mix well.
  5. Lift the prawn paste and slap it against the bowl. Repeat this step a couple of times to give it a bouncy texture.
  6. Marinade the paste for about 30 minutes or more.

Wrapping the Prawn Pancake:

  1. Cut the dry bean curd sheet into 6 inches x 4 inches or you can cut it according to your desired size.
  2. Spread the prawn paste on one piece of the cut bean curd sheet and leave some allowance on the side.
  3. Place another piece of bean curd sheet on top and seal the sides with the egg white.
  4. Repeat till the paste is used up.
  5. Heat up some oil in a non-stick pan on medium-low heat.
  6. Pan fry on one side till golden brown.
  7. Flip over to pan fry the other side till golden brown or prawn paste is completely cooked.
  8. Dish out and cut into smaller pieces and serve immediately with steamed rice or fried rice.

Tip’s from Mummy’s Kitchen:

  1. Keep the shell of the prawns to make stock.
  2. As I did not clean the salt on the bean curd sheet, I did not add any salt to the prawn paste.
  3. I used a non-stick pan so that I used less oil to pan fry the pancake. Hence it is less oily.

Note: My recipe was adapted from dingoozatfood and wokking mum.

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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