• 櫻花蝦菜脯葱粒煎薄罉

Chinese style pancake with Sakura dried shrimp and preserved vegetables

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

Use only the green part of the garlic chives, chop finely. Rinse the sakura dried shrimp and pat dry with paper towel.
In a big bowl, add in flour and glutinous flour. Make a hole in the middle and pour in water, egg, oyster sauce and vegetable oil. Mix well.
In a pan over medium low heat, stir fry the sakura dried shrimp and preserved vegetables. Add garlic chives and quickly fry for half a minute. Set everything aside and let cool, then add into the flour mixture and mix well.
In a pan over medium low heat, add 1 ladle of the mixture and create a round shape. Pan fried until golden on both sides.

Repeat the above method until all the mixture is used up. Finish with sprinkle of sakura dried shrimp. Serve with oyster sauce.


Vegetable oil can be replaced with any light-flavoured oil such as olive oil or rice bran oil.