A refined version of the famed hash brown, but a bit more dense and crispy pancake. Dressed or dipped with a delicious tangy and spicy dipping sauce made with soy sauce, sesame oil, and fermented chili paste.
Chinese Potato Pancake
4 cups (192 g) dehydrated Hash Brown
4 cups (946 mL) Boiling Water
1 cup (48 g) Potato Starch
1/2 tsp (4 g) Salt
1/2 tsp (4 g) Freshly Ground Black Pepper
1 tsp (8 g) Chinese Five Spice
1/2 tbsp (14.5 mL) Canola Oil
1 Tbsp (29 mL) pickled chili sauce
1 tsp (4.93 mL) Light Soy Sauce
1 Tbsp (29 mL) Water
1/2 tsp (2.4 mL ) Sesame Oil
Prep Time: 20min | Cook Time: 10min
Pour some canola oil into a frying pan, and then add the 4 ounces of mixture to the pan and flatten it out slightly.
Cook for about 3-5 minutes on one side till it starts taking shape and slightly brown. As soon as it is golden brown, flip it over and finish crisping till it is golden brown on the other side.
Transfer to a plate, and serve with the dipping sauce.
Rehydrating Potato Shreds
Put 4 cups of dehydrated potato shreds into a bowl, and pour in equal amounts of boiling water to rehydrate the potato shreds for about 30 minutes.
After 30 minutes, drain out the water.
Potato Pancake Mix
In a large bowl, add salt, black pepper, Chinese Five Space, and potato starch. Mix well and set aside for around 5 minutes.
Combine pickled chili sauce, light soy sauce, water, and sesame oil into a small bowl. Set aside.
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