萝卜丝煎饼 (Shredded Radish Pancakes)

I initially encountered this recipe as "Chinese Turnip Pancakes". This gets a bit confusing. I always thought that Chinese turnip, Chinese radish, and daikon were the same thing. But I've seen a couple sites now that talk about the differences between them or mention how the recipes calls for one, but you can substitute the other. However, a lot of the Chinese turnip dishes that I'm familiar with seem to have "lobok", "luobo", or “萝卜” in the name. All words for radish/daikon. So, I'll admit to still being a little confused about Asian root vegetables. I made these with shredded red daikon. They were delicious. If you find another root vegetable that you think might work, give it a try and see what happens!

Hanzi/汉字：萝卜丝煎饼
Pinyin/拼音：luó bo sī jiān bing
English/英语：Shredded Radish Pancakes

萝卜丝煎饼

From Woks of Life

Ingredients

Sauce

• 1 Tbsp. light soy sauce
• 1 Tbsp. water
• 1 tsp. honey
• 1 green onion, chopped
• black vinegar (optional)
• chili oil (optional)
• oyster sauce (optional)

Pancakes

• 1 Chinese sausage (腊肠)¹ or 2-3 thick slices bacon, chopped
• 2 Tbsp. dried shrimp (optional)
• 1 c. all-purpose flour
• 1 Tbsp. cornstarch
• 1 tsp. coarse sea salt, ground
• 1/8 tsp. white pepper, ground
• 1 large egg
• 1 1/4 c. water
• 1 tsp. sesame oil
• 1 Tbsp. toasted sesame seeds + extra for cooking
• 2 scallions, chopped
• 1 c. shredded² daikon (Chinese radish/Chinese turnip/萝卜/lobok/luobo)

Directions

Sauce

1. Combine all sauce ingredients and mix well. If you'd like it spicy, add some chili oil. For sour, use a bit of black vinegar. I added ~1 Tbsp. of oyster sauce to mine just because I like the flavour and think it goes well with daikon.

Pancakes

1. If using bacon or an uncooked sausage, cook it until done, but not crispy. Some recipes call for stir-frying the scallions and shredded daikon before mixing it into the batter as well. I didn't do this, but feel free to give it a go.
2. Rinse and chop the shrimp (if using).
3. Combine the flour, cornstarch, salt, and pepper and mix well.
4. Add the egg, water, sesame oil, and 1 Tbsp. of sesame seeds and whisk to form a smooth batter.
5. Stir in the scallions, daikon, sausage (or bacon), and dried shrimp (if using).
6. Heat a heavy skillet over medium heat.
7. Pour in a little oil and then sprinkle a few sesame seeds in the middle of the pan.
8. Pour ~1/4 c. of batter on top of the seeds and spread it thin.
9. Sprinkle top of pancake with more sesame seeds.
10. Cook for ~3 minutes.
11. Flip and cook for 2 more minutes.
12. Flip and cook for 1 more minute on the first side.
13. Filp again and cook the second side for another minute.
14. Repeat cooking procedure for remaining batter.
15. Cut into wedges and serve with dipping sauce.

---

¹ "Lap cheong" in Cantonese. I had a different kind of Chinese sausage, smaller and sweeter than lap cheong. I used two to make up for the smaller size and cooked them a bit first since they weren't ready-to-eat straight out of the package. ^Back
2 I shredded my diakon on the large holes of a box grater. This worked fine, but I'd be tempted to try it on the small holes for a finer texture next time. ^Back