Golden Crispy Potato Pancakes
ID: c1cd9658...
These potato pancakes use a shallow-pan-frying technique to create a texture that is ultra-crispy on the outside and chewy and tender on the inside. The addition of Sha-cha sauce and dried baby shrimp adds a savory, nostalgic flavor, making this a delicious snack that both kids and adults will find irresistible.
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🍳 Cooking Flow
Peel the potatoes and shred them into thin strips. → Add salt, white pepper, dried baby shrimp, and Sha-cha sauce, then mix lightly by hand to prevent the potatoes from releasing excess moisture. → Mix in potato starch and sweet potato starch, working the powder through until evenly coated. → Heat oil in a pan, shape the potato shreds into flat, round patties, and pan-fry over medium heat for 7 minutes on each side. → Once both sides are golden and crispy, remove from the pan and sprinkle with salt and pepper to serve.
Cooking Steps
Brief Cooking Order
Peel the potatoes and shred them into thin strips. → Add salt, white pepper, dried baby shrimp, and Sha-cha sauce, then mix lightly by hand to prevent the potatoes from releasing excess moisture. → Mix in potato starch and sweet potato starch, working the powder through until evenly coated. → Heat oil in a pan, shape the potato shreds into flat, round patties, and pan-fry over medium heat for 7 minutes on each side. → Once both sides are golden and crispy, remove from the pan and sprinkle with salt and pepper to serve.
Introduction
These potato pancakes use a shallow-pan-frying technique to create a texture that is ultra-crispy on the outside and chewy and tender on the inside. The addition of Sha-cha sauce and dried baby shrimp adds a savory, nostalgic flavor, making this a delicious snack that both kids and adults will find irresistible.
Step 1
Wash the potatoes thoroughly, peel them, and use a grater to shred them into uniform thin strips.
Step 2
In a bowl, combine the shredded potatoes with salt and white pepper, sprinkle in the dried baby shrimp for aroma, and finish with the secret ingredient: Sha-cha sauce.
Step 3
Quickly mix the seasonings and potato shreds by hand (within 30 seconds to 1 minute), using light, swift motions to avoid bruising the potatoes and releasing moisture.
Step 4
Add the potato starch and mix well, then add the sweet potato starch, slowly breaking it up by hand until evenly distributed.
Step 5
Pour a little cold oil into a hot pan. Take an appropriate amount of potato shreds, press them in your palm into a flat round patty about the size and thickness of a dumpling wrapper, then gently place it into the pan.
Ingredients List
Important Notes
💡 When mixing the seasonings with the potato shreds, do not exceed 30 seconds to 1 minute to prevent the potatoes from releasing too much water, which would affect the binding and texture of the pancakes.
💡 Sweet potato starch particles are relatively coarse; ensure they are thoroughly worked in by hand to avoid lumps, allowing the batter to perfectly coat the potato shreds.
💡 Keep the heat at medium during frying and gently swirl or rotate the pan occasionally to ensure the oil heats the entire pancake evenly for a uniform golden color.
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