Fu Zhou Pancake Noodles

Tested Recipe with Slight Adjustment Adapted from Authentic Recipes from Province of Fu Zhou

 

Ingredients:

Batter:

167g tapioca starch

33g all-purpose flour

1 egg

1/3 tsp salt

233ml water

Soup:

2 tbsp cooking oil

1 tbsp chopped garlic

1 tbsp chopped shallot

85g sliced pork

100g prawn meat

50g fish cake (sliced)

1000ml water

¾ tsp salt

150g sayur manis

Thickener:

1 tbsp corn starch mixed with 2 tbsp water

Preparation Instructions:

  1. Put batter ingredients into a mixing bowl and whisk until the batter is very smooth. Heat up a non-stick pan and glaze with a little oil. Pour in some batter, swirl to leave the batter coat the pan evenly and pan-fry until cooked. Repeat the same for the remaining batter. Cut the pancake into 1cm width noodles and set aside.
  2. Soup: Heat up oil, saute chopped garlic and shallot until aromatic. Dish up ½ of them and set aside for later use. Add the sliced pork, prawn meat, fish cake and stir-fry until fragrant.
  3. Add in water, cover with lid and bring to boil. Lower the heat and cook for another 5 minutes. Add in salt, sayur manis and bring to boil.
  4. Thicken with corn starch water, add in pancake noodles and stir well. Remove from heat.
  5. Sprinkle fried garlic and shallots on top just before serving.

 

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