-
Sift the self-raising
flour into a mixing bowl and make a well in the center.
-
Add the water to the
shrimp paste and mix with the seasoning.
-
Pour this mixture
into the well and blend thoroughly into a smooth batter.
-
Cut the ham and carrot
into "finger nail pieces".
-
Wash and dice the dried
shrimps and leeks.
-
Place all these
ingredients into the batter, stir in the pepper and sesame oil,
and mix well.
-
Set aside for 30 minutes.
-
Heat a griddle and brush
with a little oil.
-
Pour in 1/4 cup batter and
shallow-fry until both sides are golden. Move the cooked pancake
to one side of the griddle, then pour in another 1/4 cup batter
and shallow-fry. Repeat until the batter is finished.
-
Serve hot.
