Radis. Bonus points if you can tell what movie quote I just butchered!!
I know, right? So cute. I’d never worked with these before but I had faith that my trusty friend Google could turn up some interesting recipes for me to work off of. I ended up using this recipe for Savory Chinese Turnip Pancakes from The Woks of Life (great blog name, right?) and I thought they turned out pretty awesome.
They’re sort of like the weirdly awesome babies of Scallion Pancakes and Luobo Gao (Chinese turnip cakes). I’ve never made Luobo Gao, but I have made Scallion Pancakes and while they’re delicious, they’re kind of a pain to make. Lots of rolling and re-rolling. These Radish Pancakes were definitely easier to make, although they take a little bit of time since each pancake spends about 10 minutes in the pan all together.
(some grated radish)
The original recipe calls for a couple Asian ingredients (dried shrimp and Chinese sausage). I happened to have dried shrimp in the fridge, but it’s not a big deal if you don’t. Also, I didn’t have any Chinese sausage (or thick cut smoky bacon, which the original recipe recommends as a substitute) on hand so instead I just cooked the pancakes in some bacon drippings that I save whenever I make bacon…people do that, right?
(just some dried shrimp hangin’ out)
The pancakes are nice and crispy on the outside but soft on the inside…almost like a really thin hash brown. They’re a little plain on their own, but with the simple dipping sauce, they get pretty addictive. I basically had a plate of these for dinner. And, since you cut up the pancakes into wedges, it gets hard to keep track of how many you’ve eaten…which I’m totally fine with.
(makes 5 pancakes)
2 Tbs dried shrimp
1 Tbs chopped chives or scallions
1 C grated French Breakfast Radishes (about 5)
1 C flour
1 Tbs cornstarch
1 1/4 C water
1 tsp sesame oil
bacon drippings, for cooking
dipping sauce (1 Tbs soy sauce, 1 Tbs water, 1 tsp honey — whisked together well)
Grate the radish, chop the chives, and roughly chop the dried shrimp (rinse the shrimp under warm water first to slightly soften them up). Add these 3 ingredients and all the rest into the grated radish and whisk well.
Heat a nonstick pan over medium heat and add 1 tsp of bacon drippings to the pan. Cook 1/3 C batter at a time, spreading the batter out into a thinnish pancake once you add it to the pan. Cook for 4 minutes.
Flip and cook for another 4 minutes.
Flip again and cook for 1 minute. Then, flip one last time and cook for 1 minute (so you’re cooking each side twice overall). Slice the pancakes into wedges and serve with the dipping sauce!