5 from 14 votes
Spicy Chinese potato pancake (干煸洋芋丝)
This Spicy Chinese potato pancake features thin julienned potato strips stir-fried with fresh chili, spring onion, and aromatic Sichuan pepper or cumin powder. The potato strands are pressed and fried into crispy-edged pancakes with a tender interior. The method preserves the potato's natural starch to help the strips bind without rinsing, creating a unique texture and mildly spicy flavor from the chili and pepper.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
pancakes
Course:
Side Dish
Cuisine:
Chinese
Ingredients
- 2 medium-sized potato about 400g/14oz
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 talk spring onion finely chopped
- fresh chilli to taste, or dried chilli, finely chopped
- Sichuan pepper to taste, or cumin powder, ground
- salt to taste
Instructions
- Peel the potatoes. Thinly slice them, then cut the slices into fine julienne strips (see note 1 & 2).
- Heat up ½ tablespoon of oil in a non-stick frying pan over a medium heat. Stir in ¼ of the potato strips, along with ¼ of the spring onion and fresh chilli. Sprinkle with ground Sichuan pepper (or cumin powder) and salt.
- When the potato strips become slightly soft, press them with a spatular to form a flat, round shape.
- Flip over (with the help of a plate if necessary) when the first side is golden brown.
- Transfer to a plate when the second side is done. Repeat the procedure to cook another three pancakes.
Cup of Yum
Notes
- Julienne potatoes finely with a knife or grater for best texture.
- Do not rinse potato strips to retain starch that helps pancakes stick together.
- Press potato strips firmly in the pan to form a flat pancake shape for even cooking.
- Adjust chili and Sichuan pepper quantity to taste for spiciness.