Chinese Scallion Crepes / by Yeesum Lo


My favourite breakfast growing up, and one of those things that I would cook for family but no one else, really. For starters, I believe that in this point in life, I have more friends who would not go near dried salted shrimp than would wholeheartedly embrace it - and this dish goes heavy on that. It applies to most Chinese food in part because I just don't trust my palette on it, my palette has no degree of objectivity to it when it comes to Chinese cooking because what tastes good to me is dictated from birth by what my mother and grandmother cooked. 

But I digress. 

Here is a recipe for Chinese scallion & dried shrimp crepes. We used to make them solely out of a packet mix, which means that when I craved for them a while back, I worked backwards with some YouTube searching (Thanks Mum!) and a lot of trial and error to come to a recipe that when I taste it, brings me back to the kitchen countertop at home in Hong Kong, happily digging into a crepe before school. 

Chinese Scallion Crepes (Makes 4 medium crepes)

70 grams All-Purpose Flour
20 grams Tapioca Flour
160 ML Cold Water

1 egg (beaten)
2 tbs vegetable oil
1/2 tps salt
1/2 tbs chicken powder
1 cup chopped scallions
40g finely chopped soaked dried shrimp

Mix the flours and cold water and pass through a sieve (it's a pain but you really don't want lumps) (now go and soak that poor sieve), add all the other ingredients. Mix well and don't let it sit (if you do, mix again). Ladle it into a hot, well oiled small flat pan. Spread out the batter evenly and let it stay there until you can move around the crepe. Then flip and cook until it turns golden and the edges are all crackly. 

Serve hot, with sriracha.