Miki's Food Archives : Copycat Ding Tai Fung Prawn Pancake 脆皮虾饼（山寨版的鼎泰丰虾饼）

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 dining 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

A few weeks back, I promised him to make the prawn pancake for him at home. I did some research online. Well, so far....up to date (2016), there's only ONE similar recipe 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/methods of cooking, I don't judge other bloggers' recipes. ;)

First attempt
January 2016

My 2nd attempt - Ding Tai Fung Prawn Pancake.
This time I used coriander instead of spring onion, the taste is 95% the same as 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 ingredient that I used is good quality prawn. There's really no need to add too much seasoning to it.

Well, the one that I made, my boy and I approved! it tastes really similar to the one we had at Din Tai Fung restaurant. I did not measure each of the ingredients used because I made a small portion, it's pretty tough to get the exact measurement. I have drafted 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. ;)

Homemade Din Tai Fung - Inspired Crispy Prawn Pancake

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 claim 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. Flour a plate/ worktop with tapioca flour, place a 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 look 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: