鲎粿
Crispy on the outside, savory inside. A traditional Chaoshan snack made from rice batter filled with mushroom, pork, and dried shrimp, steamed then pan-fried golden. Best with sweet chili sauce.
Ingredients
12 items- Rice flour 200 g
- Water 400 ml
- Ground pork 100 g
- Dried shiitake mushrooms 4
- Dried shrimp 30 g
- Five-spice powder 1 tsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Oil 2 tbsp
- Minced garlic 1 tbsp
- Light soy sauce 1 tbsp
- Chopped green onions to taste
Nutrition
Steps （8 steps）
Heat a pan over medium heat, add a little oil, sauté minced garlic until fragrant. Add ground pork and stir-fry until color changes. Add diced mushrooms and dried shrimp, season with five-spice powder, salt, pepper, and soy sauce. Mix well and set aside.
Mix rice flour with water until smooth, add a pinch of salt and oil. Let the batter rest for 15 minutes.
Brush molds with oil, spread 1 tbsp of filling at the bottom, then pour batter to 80% full.
Bring water in a steamer to a boil, place molds in, steam on high heat for 15-20 minutes until the batter becomes translucent and set.
Remove molds, let cool, then unmold. Brush the surface with a little oil to prevent sticking.
Heat oil in a pan over medium heat, add the cakes, fry until both sides are golden and crispy, about 3-4 minutes per side.
Drain on paper towels, plate, and sprinkle with chopped green onions.
Serve with sweet chili sauce or fish sauce for extra flavor.
Tips
Letting the batter rest makes it smoother; avoid high heat when frying to prevent burning outside; feel free to add eggs or Chinese sausage to the filling.
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