Din Tai Fung Crispy Golden Prawn Pancake 脆皮虾饼 Super Easy Chinese Prawn (Shrimp) Recipe
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- Опубликовано: 15 сен 2024
- Originated from Taiwan, Din Tai Fung is known internationally for its xiaolongbao & was named one of the top 10 restaurants in the world by The New York Times.
I LOVEEEEEEE Din Tai Fung 鼎泰豐. Their food is soooo yummy. Thanks to BreadTalk, we are lucky to have DTF here in Singapore so we can eat this anytime we want. Every time I pass by one of their restaurants, I will always have an urge to dine in there. Some of my must-order dishes in Din Tai Fung include fried rice with five-spice pork cutlet, xiao long bao as well as this crispy golden prawn pancake. While Roland is still trying to replicate the taste of their fried rice, he's pretty good in replicating this dish which is really easy to make.
Refer to the ingredient list below or go to our webpage for easy reference:
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N' Pans
Ingredients:
Serves 8
350g or 18 pieces of prawns
1 piece of beancurd skin (wipe clean and cut into 4 pieces)
1/3 of carrot chopped
1 teaspoon of cornflour or tapioca flour
2 - 3 stalks of chinese coriander
1 tablespoon of light soya sauce
egg white from 1 egg
Tried this recipe and its awesome!! Thank you!! Your channel is a life-saver for Singaporeans living overseas. So heartwarming especially in this gloomy freezing winter!
You’re most welcome. 😋😋😋 we’re so happy to be able to help. Happy 2023!!! Take care.
I made this but i didnt have bean curd skin which i replaced with rice paper, it was still amazing, chewy and crispy, will definitely make again
Thank you So much for your teaching..I belive all of your Recipes.all are good.. I’ve been trying a lot..you gave good Instruction.clear and step by step.. keep going up.. good Job..👍👍👍🙏🙏🙏
Thank you so much for your kind words. 🤓🤓🤓
This is the family's all time favourite at DTF! Tq for sharing the recipe! love that u make everything u cook so simple and fuss free!
thank you so much for this recipe, I have been looking for a long time!!! Finally I can try it out!
Thank you for this lovely video. I am a Seafood lover n I love Crabs, Prawns, Shellfish n Fish. I hv all the ingredients in my fridge n I will try to cook later.
+Rebeklim Lim ooh exciting. Happy cooking! 😋😋😋
I bet this is absolutely delicious if done by a pro. Yummm! Thank you so much for sharing!
I love your all the recipe . Simple n easy to cook no fanciful ingredients.
Thank you so much, Katherine for your kind words 🙏
Thank you so much , I have learned a lot since I been watching your videos . Love from England
Hihi. Greetings from Singapore! So happy to have you with us on our humble channel. 😋😋😋
It interesting to hear the explanation why the need to “throw” the prawn mixture hard at the mixing bowl.
This is amazing! Never again will i order this dish from dai tai fung coz i can now cook this myself. Everyone loves it!!
Woohooz. I think DTF is not very pleased with us now 😂😂😂
@@spicenpans 😂😂😂😂
@@spicenpans Its not relevant now. :D I dread the silly long queues. Sorry to digress.
Zee XE by CR
@@spicenpans by
Wonderful recipe and video - I learned some good tips from you. I love fried bean curd skin, it's one of my favorite things to eat because of the crispiness. The prawn & pork minced stuffing takes it to the next level! Thank you. :)
You're most welcome, Cate. Have a great weekend!!
Simple & practical, thank you for demo!
you're most welcome, Irene. Thank you so much too.
Hi, can I know where to get the beancurd skin? I bought one but it was very salty. Do I need to soak the skin before that?
Hi Ronald, thank you for your recipe! My family loved it a lot! Just a side note, even I had tried my best to remove the salt on the bean curd skin, the dish still tasted slightly salty. We may want to reduce the soy sauce in the prawn paste further, anyway, the prawn have a natural saltiness already. But it’s still a successful dish!
Its looks very yummy , need to try you receipt , thanks Chef 🙏🏻
Happy cooking 🤓🤓
Oooooh this looks marvelous. These would be great appetizers, only need to make my circles smaller. Lordy, love this channel chef. Both of you are amazing. Off this weekend, going to practice this. Thank you.
Thanks so much sis Rebecca. You’re always so generous with your kind words. So sorry for our late reply. We had too much shopping in the States haha. Suffering from jet lag now though. Wide awake in the middle of the night. Lol.
This could be my new favourite food!
Hehe. It’s really delicious Elsa&lisa. Hope you enjoyed your New Year celebrations 🤓
Nice. Just in time for lunar New Year ♡♡♡
Happy cooking Iris!! 🤓
5 Asian markets where I live in rural Northern California AND none of them carry tofu paper. . . I use rice paper wraps.
I love this dish from Din Tai Fung!
Also, wondering if you knew the recipe for the oriental salad???
Hihi. We haven’t tried their oriental salad. Too many yummy dishes to fit into our tummy. Haha. But we have done their crunchy cucumber at home. Here’s a video of it. We added other side dishes in the video too. ruclips.net/video/B9QAsBcOeJk/видео.html happy cooking!
👍thank you for sharing
Roland, you’re the best:)!!!!!
Thank you sir for the recipe, I’m gonna make this 👍
Thanks so much, Lisa. Happy cooking 🙏🙏
Thank you very much ❤❤❤ will try it tonight.
So good. I'm hungry.
Thank you.
Thank you so much. Happy cooking!
good video, looks yummy! thanks for the simple and easy to understand recipe :P
Thank you. 🙏🙏
thanks for sharing looks yum yum 👍🏻
Look very delicious.😀
+91091622 Thank you! 🤓🤓🤓
91091622 @
Chef, can I go ahead to fry them after taking it out from fridge or bring it down to room temperature? Can I replace spring onions instead of coriander? Thank you
Nice..gonna make it on this weekend
+Andrew Tan Cool. Hope you like it! 👍🏻👍🏻👍🏻
Love it. Thk u for the video.
I had this is Din Tai Fung in London a few days ago and it's now my favourite Chinese dish. I really want to make it at home but I just can't find the Beancurd skin anywhere .
Delicious. Can I prepare some, put it in fridge & fry it later on when I want to eat.
Do you have a suggestion of seasonings in case we're using frozen prawn? Guessing it won't taste the same as fresh prawn
They are okay too. We usually buy frozen thawed prawns so technically they’re frozen.
Nice recipes, cute dog 🐶
Haha thank you 🤓🤓
I’ll definitely use more oil to crisp up the beancurd skin.
The beancurd skin is salty,right?did u wiped it with wet cloth first before using it?
Hi Mahal. Yes we did. Please wipe before using. Happy cooking!
Din tai fung fried rice tutorial pleaseee!
+FlapJacqs haha. I'm waiting for Roland to cook that too. It's my favourite!
I like the healthy part, yet it still retains that distinctive decadence. Great recipe. Btw, you sound more like a lecturer from school, rather than a chef.
If i cook already at home and bring to my friend house, can i use the convention oven to heat up n make it crispy? Will that work?
Yes you can. Happy cooking
Thank you...i tried many of your recipe and is really good.
Can i know what type of bean curb skin that you are using.
Great work 😋
Looks yummy. Never tasted this before. Thank you for sharing!
+Meiyi Lim you're very welcome!
How to make the bean curd skin not salty? Pls advice?
Hi, I made this but the skin turn out to be too salty, what is the process we need to do for the bean curd skin to reduce the saltiness?
Hihi. You need to wipe the beancurd skin with a clean damp cloth.
@@spicenpans Thanks.
Hi how do you keep the beancurd skin crispy?
i will try this recipe
I've try to cook this.. but mine wasn't crispy as you mention crispy golden prawn.. can you share me why ? Thanx..best regard
Hi James. So sorry for our late reply. Your oil gotta be hot before you add the pancake in. Maybe you can use a little more oil too. That will help to crisp this up better. Hope this helps. Thank you so much for using our recipe 🙏🙏🙏
What kind of wrap is this? Thanks for the recipe!
Wow. One of my favourites is this crispy prawn pancake. What is the sheet that you used. Between the prawn filling. Where will I find it
+Mitchelle Dsouza Hihi. Please look for dried soya bean curd sheets. This is an example: raanthai.co.uk/shop/Bean-Curd-Sheets-250g---DALI--6971.html
Aty
Alamat
Can freeze it then pan fry another day?
Can I freeze and keep it eat later?
What do you call this wrapper?
I'm doing fine with the caption now. Perhaps there was sime sort of adjustment. Thank you. I am enjoying it now.
+Neny Lily Ching Phew! Good to know that. Have a great weekend!
Spice N' Pans sorry for just being so excited to see your recipe. I have no other past time while I am far away from my kids but to browse on my cp trying to learn more new recipes ao that I can
Cook the food I learned feom you. Again thank you for sparing your time qith me. Regards
+Neny Lily Ching 😋😋😋
Sir may i know the name of the wrapper you use please?
Hi Hannah. It’s beancurd skin. If you are buying from a Chinese shopkeeper, you can ask for Wu Xiang Pi or show him/her this 五香皮
@@spicenpansok thank you Sir.
Just found and subscribe your channel!
Impressive food videos, please keep it up!
Love from Singapore
😀
+luvjoesong Awesome! Thank you so much for your support. Means a lot to us 🤓🤓 Have a great weekend!
can we airfry?
Can I use the air fryer for this recipe?
Hi Val. We’ve not tried it. Let us know how it turned out k.
Steamer,easy to cook,not over Cook.
Intelligent chef. Great manner of explanation - concise, clear.
But what did you call the skin? Herb skin?
souffled it's beancurd skin
+Tessa Tay 😋😋😋 thank you!
Can I use thawed frozen raw prawns instead?
Hi Yanntingg. Can no problem. Just thaw the prawns first before using. Happy cooking 😊
@@spicenpans ok thanks so much for the quick response!!
Can use tenggiri fish to exchange the prawn?
+Koh Clarence Hi Clarence. I would believe so if you make it into a fish paste. Happy cooking!
Spice N' Pans Will try to make this sunday. Thanks for the nice recipe.
Jamie & Roland, if I’m using frozen shrimp, should I season it more? I mean, since there’s no “fresh from the water” delicate shrimp taste to really worry about ruining, should I use some garlic or ginger or sesame oil or something?
Hi catskann. Actually frozen prawns are okay. We use them too from time to time but please go for seawater prawns as opposed to freshwater because the former is sweeter.
Spice N' Pans thank you so much!
Spice N' Pans, so I did. I made it, and it was bomb as all get-out. Mine were ugly as can be, but eff it. They tasted delicious! Thank y’all!!
Hi may I know is it Chinese celery or Chinese coriander? And what can we do with the leftover beancurd skin after trimming? Don't wanna waste food.
Hihi. We were referring to 芫荽 - also known as Chinese parsley. The extra beancurd skin can be used to make ngoh hiong.
Thanks for the best of luck, please captions in English language, Thanks.
Please another din tai fung recepi
Hi Meliliana. We would love to :-) have you seen our Din Tai Fung Fried Rice and Din Tai Fung Pork Chop video? If not, here you go;
Din Tai Fung Fried Rice
ruclips.net/video/-YO63Wnz_Vo/видео.html
Din Tai Fung Pork Chop
ruclips.net/video/C9ioE3SbdD0/видео.html
Really needs subtitles!
i lve that dog😊😊
Oops the ingredients are below the video. So got it. Thanks
+souffled thank you so much. Happy cooking 🍳
Do you know how to make the DTF 小菜？
+amesonj we usually don't order that when we're there but if we do one day, we will try to replicate it for you 🤓🤓
Show us how to deep fry Silk Tofu please
👍👍👍👍👍♥️♥️♥️♥️♥️
What do u mean by kiu?
Haha sorry for the confusion. Chinese likes to say Q which is referred to as chewy.
crystal clear now, thank you! xD
You’re most welcome 🤓
Dintaifungaaa
haha yaaaaa..
😍😍😍😋😋😋🙏🙏🙏🌷🌹
Thank you so so much Salwa. You’re always so kind with your compliments 🙏🙏
@@spicenpans I am thankful to u sir for this channel,,, now I'm not headache anymore when wake up in the morning, thinking of what kind food I cook for dinner 😊thank u,,, so much,,
Make me easy working and happy my boss 😀😀😀🙏🙏🙏💪💪💪💞from hongkong
Hahaha better decide whether its celery,coriander or parsley
+Daniel Lao I know right!! 😂😂😂okay we shall stick to cilantro 🤣
I am confuse too haha
Roland, please could you NOT use that annoying and repetitive music in the background? It is very intrusive and distracting and makes it hard to understand your words.
I really love your videos but need to be able to focus clearly on what you are saying - it is much too important to miss because of the unwanted noise!
Can u don't take a lot.
I like your channel and I think you have some good recipes. But I am sorry I can't continue watching as your very long nail on the single pinkie finger is absolutely off putting. I hope you see this and please delete my comment as soon as you do. Thanks!
+Foodie Tales Thank you so much for your feedback. Roland has since cut off his nail. He was very sad about it though 😜🤣 needless to say, I was happy cos I’ve been asking him to cut like 12 years ago 😜
Aww you are hilarious! Thanks for being such a great sport! I will continue watching the new recipes. :-)
+Foodie Tales Awww! Phew!! 👍🏻👍🏻👍🏻
May I know who is the person typing out the receipt???
The volcabulary and grammar is so HORRIBLE!!!
How could you post in your video???
Its disgusting not to have proper spelling and sentences.Make due you check this grammar before posting.
Firstly I do not understand the sentences posted.Secondly it sounds horrific.
Hi Ben. You can disable to auto caption from RUclips then you will be able to see our own subtitles. Hope this helps.
I'm sorry but you talk too fast and your diction is not very good...cannot understand what you are trying to do...it looks good...but your explanations confuse.
Thank you for your feedback. We will try our best to improve. Appreciate. If you like to have the list of ingredients used, please refer to the description box of this video. Happy cooking.