
A delicious twist on the classic dim sum favorite, these savory pancakes are packed with umami-rich Chinese sausage, dried shrimp, and fresh daikon radish. Pan-fried to golden perfection, they offer a delightful crunch on the outside with a tender, flavorful interior.
Prepare the savory mix-ins: Rinse the Chinese sausage and dice it finely. If you prefer using bacon, cook it until crisp but still slightly chewy, then dice. For the dried shrimp, soak them in warm water for 10 minutes, rinse thoroughly, and give them a rough chop.
Prepare the vegetables: Wash and peel the daikon radish, then grate it to yield 1 cup. Finely chop the scallions, keeping 1 tablespoon separate to use later in the dipping sauce.
Whisk the batter: In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, white pepper, egg, water, sesame oil, and 1 tablespoon of the toasted sesame seeds. Whisk until the mixture is smooth and thoroughly combined.
Fold in the ingredients: Add the diced sausage, chopped shrimp, grated daikon, and the bulk of the scallions to the batter. Stir gently until all ingredients are evenly distributed.
Make the dipping sauce: In a small bowl, whisk together the soy sauce, honey, and the reserved tablespoon of scallions. You can customize this sauce by adding chili oil for heat or Chinese black vinegar for extra tang.
Fry the pancakes: Heat a non-stick pan over medium-high heat and add 1 teaspoon of vegetable oil. Sprinkle a few sesame seeds into the pan, then ladle about ½ cup of the batter directly over the seeds. Use a spatula to spread the batter evenly into a round pancake shape. Sprinkle more sesame seeds on top.
Crisp to perfection: Cook the pancake for 3 to 4 minutes until the bottom is golden brown. Flip it over, press down slightly with the spatula, and add a little more oil if the pan looks dry. Flip each side once more and cook for an additional minute per side. This double-flipping technique ensures the pancakes become exceptionally crispy.
Serve: Cut the warm pancakes into wedges and serve immediately with the prepared dipping sauce.
For the best texture, squeeze out excess moisture from the grated daikon radish before adding it to the batter. If you don't have Chinese sausage, smoked ham or thick-cut bacon makes an excellent substitute.




