Prawn Pancake 脆皮虾饼

We love going to 鼎泰豐 and their prawn pancake is one of the dishes we will order. Here I am doing a replicate of the dish but a much meaty version of it. You be surprised how easy it is to do. Do find time to try making it yourself.

Ingredients:

• 1 sheet Dried Bean Curd Skin, cleaned with a damp cloth to reduced saltiness
• 500g Small Prawns
• 1 Egg White
• 1/2 tablespoon Chopped Coriander (optional)
• 1/2 tablespoon Corn Flour
• A pinch of salt
• Corn flour for dusting
• Oil for pan frying

How to do it:

1. Shell and devien prawns. The shells can be retain to make stock.
2. Retain 8 prawns and minced the rest with a pinch of salt.
3. Chop remaining prawns croasely and add into minced prawn.
4. Add egg white and corn flour and mix into paste.
5. Set aside.
6. Blanch the rest of the prawns to almost cooked. Plunge in cool water to stop cooking.
7. Layer a piece of cleaned bean curd skin, size abt 20cm x 40cm, flat.
8. Spread prawn paste on one half of bean curd skin with allowance at the sides for folding. 
9. Fold the bean curd skin to cover the prawn paste.
10. Repeat till the paste is used up.
11. Dust the both sides of pancake lightly with corn flour.
12. Pan fry on one side on medium low heat till golden brown.
13. Flip over to pan fry the other side till golden brown and prawn paste is completely cooked.
14. Dish, cut into smaller pieces and serve immediately.