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Pok Chang

  • Serves 6 - 8
  • Difficult

It is a cantonese pancake we eat maybe 50 years ago. Till today, it is still sizzling on our frying pan, we will continue to eat this because it is really tasty and full of memories.


Lum Chew Fook


  • Pok Chang

    200g spring onions – chopped

    150g dried shrimp – soaked and lightly pound

    3 eggs – beaten

    100g minced meat – season with soya sauce, pepper

    200g medium prawns – minced

    2 tsp salt

    500g flour

    1400 ml water

  • Chili Paste

    200g dried chili – blend

    15 nos chili padi – blend

    20 shallots – pound till mushy

    30g dried shrimps – soaked and lightly pound

    3 tsp sugar

    ½ tsp salt

    ½ tsp dark soya sauce



    Pok Chang

    1. Prepare a mixing bowl, pour in flour and eggs, mix well. Gradually add water till mixture is smooth, stirring at the same time.
    2. Add minced pork, prawns, dried shrimp, spring onions and salt. Mix well.
    3. Heat up flat frying pan with oil. Spread mixture onto the pan and spread them out. Once mixture is cooked on one side, flip it over to the other side. When both sides are slightly brown it is ready to serve.

    Chili Paste

    1. Blend both dried and red chili with a little water.
    2. On a heated frying wok, stir fry dried shrimp till fragrance. Remove and drain.
    3. Fry the mushy shallots till slightly brown, add in blended chili. Lower flame.
    4. Add in salt, sugar and dark soya sauce.
    5. Add in dried shrimp and mix well.
    6. Simmer for another 15 minutes. Stir gradually.