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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.  

Photo updated: April 2019

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
January 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.

Updated: 17 February 2016

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 portion, it's pretty tough to get the exact measurement. I have draft out the ingredients with measurement (rough estimation), feel free to use the recipe as a guide and reference, do adjust the taste according to your own preference. ;)

Ingredients: 1 serving

100g Prawn (good quality fresh prawn, peeled and deveined) 新鲜虾肉 100克
(use 150g if you like it thicker. 喜欢较厚的,用150克)

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

1 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

*About 1/2 tsp Garlic Salt 蒜盐 1/2 小匙
*I'm using MasterFoods garlic salt, if you're using another brand, do adjust the amount accordingly. 不同牌子的蒜盐咸度不一样,这个分量是根据我用的MasterFoods 蒜盐的咸度配搭的。如果不是用这牌子,请自行调味。

Dash of White Pepper 胡椒粉

1/2 tsp Sesame Oil 麻油 1/2 小匙

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.



1. Minced the prawn into 'paste'. Sprinkle seasoning and mix until well combined. Add in carrot, spring onion/ coriander and sesame seeds, mix well. 

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. 

3. Gently press to flatten, seal the sides. Sprinkle some tapioca flour on the beancurd sheet. 

4. Keep in the fridge for 30 minutes.

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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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
By Peixia Low

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