If you love potato and fancy spicy flavour, you must try this Chinese potato pancake! It’s pungent and crispy. A great side dish to add zing to your meal.
Course: Side Dish
Keyword: Vegetables, Vegetarian
Author: Wei Guo
2medium-sized potatoesabout 400g/14oz
1stalk spring onion, finely chopped
Fresh chilli or dried chilli, finely chopped to taste
Ground Sichuan pepper or cumin powderto taste
Peel the potatoes. Thinly slice them, then cut the slices into fine julienne strips (see note 1 & 2).
Heat up ½ tablespoon of oil in a non-stick frying pan over a medium heat. Stir in ¼ of the potato strips, along with ¼ of the spring onion and fresh chilli. Sprinkle with ground Sichuan pepper (or cumin powder) and salt.
When the potato strips become slightly soft, press them with a spatular to form a flat, round shape.
Flip over (with the help of a plate if necessary) when the first side is golden brown.
Transfer to a plate when the second side is done. Repeat the procedure to cook another three pancakes.
1. Chinese cooks usually julienne potatoes with a cleaver / knife. You may use a regular grater instead.2. Unlike Chinese potato stir-fry in which you need to rinse off excess starch on the potato strips, for this pancake dish starch is kept to help the strips stick together.
Spicy Chinese potato pancake (干煸洋芋丝) by Red House Spice