Spicy Chinese potato pancake (干煸洋芋丝)

Method5 steps · about 15 min

1. 1

   Step 1: Peel the potatoes (2 medium), slice them thinly and cut into very fine julienne strips, or grate them. Keep the starch on the strips; do not rinse them. Finely chop the spring onion (1 stalk) and fresh chilli. Divide the potato strips, spring onion and chilli into four equal portions for four pancakes.

   Uses 2 medium starchy potatoes (about 400 g), divided into four equal portions after cutting · 1 stalk spring onion, finely chopped and divided into four equal portions · Fresh chilli, finely chopped, to taste, divided among four pancakes

2. 2

   Step 2: Heat ½ tbsp oil in a non-stick frying pan over medium heat. Add one quarter of the prepared potato strips, spring onion and chilli. Sprinkle with ground Sichuan pepper and salt to taste and stir.

   Uses 2 tbsp cooking oil, divided: ½ tbsp per pancake · One quarter of the prepared potato, spring onion and chilli · Ground Sichuan pepper, to taste · Salt, to taste

3. 3

   Step 3: When the potato strips soften slightly, press them with a spatula into a thin, flat, round pancake so the strips can cook through and stick together.

   Uses Softening seasoned potato strips

4. 4

   Step 4: Cook until the underside is golden brown, then carefully flip the pancake, using a plate to help if needed.

   Uses Thin potato pancake cooking on its first side

5. 5

   Step 5: Cook until the second side is golden and the potato strips are tender through the centre, then transfer the pancake to a plate. Repeat with the three remaining prepared portions, using ½ tbsp oil for each pancake and seasoning each to taste. Make four pancakes in total and serve as a side dish.

   Uses First potato pancake after turning · Three remaining potato, spring onion and chilli portions · Remaining 1½ tbsp oil: ½ tbsp for each of three pancakes · Ground Sichuan pepper for the remaining pancakes, to taste · Salt for the remaining pancakes, to taste