Shanghai red bean pancakes
- 120g (1 cup) cake flour
- 1 large egg
- 60ml (¼ cup) water
- vegetable oil, for frying
- 150g tin red bean paste
Combine the flour, egg and water in a mixing bowl and whisk well to form a thin batter.
Heat a non-stick frying pan or wok. Pour 2,5ml (½ tsp) oil into the pan and reduce the heat for about 20 seconds to bring down the pan temperature. Pour in a little batter, tilting the pan so that the batter spreads evenly over the base to form a thin pancake.
When set, carefully remove the pancake from the pan and transfer to a plate. Repeat for the rest of the batter, reserving a few spoons of uncooked batter for sealing later.
When the pancakes are cool, spread the red bean paste thinly across the middle of each pancake, leaving a 2cm border on two sides.
Fold the bottom half of the pancake over the red bean paste. Fold the sides in, then fold the upper half towards the centre, enclosing the paste. Seal the edges with the leftover batter and deep-fry the pancakes until goldenbrown and crispy. Serve immediately.