Monday, February 1, 2016

Copycat Ding Tai Fung Prawn Pancake ????(?????????)

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) ???? 

Some Shredded Carrots ??? ??

Chopped Spring Onion/ Coriander ?/?? ?? (??????????)

Tapioca Flour ???

Beancurd Sheet ??

Some Toasted Sesame Seeds (optional, I like it more fragrant!) ??(????)

Egg White ??


Seasoning: ???

Garlic Salt ??

White Pepper ???

Sesame Oil ??






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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. 
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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. 
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3. Gently press to flatten, seal the sides. Sprinkle some tapioca flour on the beancurd sheet. 
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4. Keep in the fridge for 30 minutes.
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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. 
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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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