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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.  



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.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

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. 
把虾肉剁碎至起胶。撒上适量的调味料(腐皮有咸味,调味料的份量只需少许)。加入胡萝卜,葱/芫西和芝麻,搅拌均匀。



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. 
桌上撒些木薯粉,放一层腐皮(腐皮先用湿布抹过)。在腐皮上铺一层虾肉胶,在腐皮的四周涂一层薄薄的蛋白,盖上另一片腐皮。




3. Gently press to flatten, seal the sides. Sprinkle some tapioca flour on the beancurd sheet. 
轻轻把盖好的虾饼压平。撒上一些木薯粉。

4. Keep in the fridge for 30 minutes.
盖好放进冰箱待30分钟。



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. 
烧热少许油,虾饼下锅煎至两面香脆金黄色即可。我的做法是煎的,如果要更香脆,可以下锅油炸,但是会比较油腻。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Enjoy!









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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