Spicy Chinese potato pancake (干煸洋芋丝)
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.
Servings: 4 pancakes
- 2 medium-sized potatoes about 400g/14oz
- 2 tablespoon cooking oil
- 1 stalk spring onion, finely chopped
- Fresh chilli or dried chilli, finely chopped to taste
- Ground Sichuan pepper or cumin powder to taste
- Salt to 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.