When the Missus saw this recipe in Mastering the Art of Chinese Cooking
The Missus had eaten something like this before, but balked at the addition of peanuts, so I omitted them. In order to get a nutty flavor, I added sesame oil instead. So if you want to make the recipe as written in the book, you can add 2 tablespoons raw peanuts that you dry roast. The Missus thought zucchini would be pretty bland, so we bought what She called "water squash". I removed the seeds and just used the solid portions. It did add a nice mild sweetness. I also realized that this might be a tad bland so I added a bit of salt. I would also recommend that you follow the recipe's instructions and use peanut oil. Because of the rather delicate flavor, it will make a difference. Also, 1 1/2 cup of squash isn't much bulk, so I doubled the recipe, which made four decent size pancakes.
So without further ado…..
Chiu Chow Squash Pancakes
1 1/2 Cups Squash or zucchini sliced into 1/4" strips
3 Tb sliced scallion
1 large egg lightly beaten
1 1/2 Tb premium soy sauce
1 1/2 tsp Shaoxing (drinking quality please)
4 1/2 Tb All purpose flour
1/2 tsp sugar
1/2 tsp sesame oil
dash of white pepper and salt
3+ Tb peanut oil.
– In a bowl combine dry ingredients
– In another bowl lightly beat egg and add soy sauce, sesame oil, and Shaoxing
– Add sift dry ingredients into wet and combine into a batter.
– Add scallions and squash and mix until a batter forms.
– For about 30-40 seconds, heat a pan or wok over high heat.
– Add 3 Tb peanut oil, make sure the pan is fully coated.
– Using a large spoon or ladle, scoop up half the batter and pour into the pan.
– Using the spoon or ladle, gently spread the batter until a fairly thin textured circle is formed.
– Jiggle the pan and wok to ensure that the pancake is not sticking. Lower temperature to medium.
– When you can see the edges of the pancake is brown, flip the pancake over.
– Add more oil if necessary.
– When the pancake is browned, remove to a paper-towel lined plate.
