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
½ teaspoon sesame oil
Preparation of the Prawn Paste:
- Remove shell from the prawns and devein them.
- Smash the prawns on the chopping board and then mince them.
- Add the carrots, garlic, toasted sesame seeds, coriander and spring onions into the minced prawns and combine well.
- Add in the seasoning and mix well.
- Lift the prawn paste and slap it against the bowl. Repeat this step a couple of times to give it a bouncy texture.
- Marinade the paste for about 30 minutes or more.
Wrapping the Prawn Pancake:
- Cut the dry bean curd sheet into 6 inches x 4 inches or you can cut it according to your desired size.
- Spread the prawn paste on one piece of the cut bean curd sheet and leave some allowance on the side.
- Place another piece of bean curd sheet on top and seal the sides with the egg white.
- Repeat till the paste is used up.
- Heat up some oil in a non-stick pan on medium-low heat.
- Pan fry on one side till golden brown.
- Flip over to pan fry the other side till golden brown or prawn paste is completely cooked.
- Dish out and cut into smaller pieces and serve immediately with steamed rice or fried rice.
Tip’s from Mummy’s Kitchen:
- Keep the shell of the prawns to make stock.
- As I did not clean the salt on the bean curd sheet, I did not add any salt to the prawn paste.
- 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.
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