Chinese style pancake with Sakura dried shrimp and preserved vegetables | HONG KONG
Oyster sauce is the perfect dip for this crispy sakura dried shrimp pancake. This golden cruncy pancake is so addictive that you cannot stop eating once you started!
Keywords
- Lee Kum Kee
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hk.lkk.com.
Ingredients
- Flour 110g
- Glutinous rice flour 30g
- Lee Kum Kee Premium Oyster Sauce 1tbsp
- Water 250ml
- Egg 1pc, whisked
- Vegetable oil 1tbsp
- Sakura dried shrimp 15g
- Preserved vegetables 20g
- Garlic chives 20g
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