Crispy Thai chive pancakes (Gui chai Tod)

Name: Crispy Thai chive pancakes (Gui chai Tod)
Total time: 75 min
Yield: 4 servings
Ingredients: 250 g garlic chives; 8 g white sugar; 10 ml soy sauce; 1.1 g baking soda; 15 ml vegetable oil; 1 ea garlic clove; 150 g tapioca starch; 50 g rice flour; 15 ml maple syrup; 15 ml soy sauce; 15 ml rice vinegar; 15 ml dark soy sauce

Recipe from Hetty Lui McKinnon · original post · full recipe on hettymckinnon.com

Bouncy, very green garlic chive cakes that are steamed, cut into pieces and fried until crisp and golden, served with a sweet soy dipping sauce.

Serves 4 75 minKid-friendly

VeganDairy freeAsian

Ingredients

garlic chives250 g
white sugar8 g
soy sauce — 2 tsp10 ml
baking soda — ¼ tsp1.1 g
vegetable oil — plus more for frying15 ml
garlic clove — grated1 ea
tapioca starch150 g
rice flour50 g
maple syrup15 ml
soy sauce — for the dipping sauce15 ml
rice vinegar15 ml
dark soy sauce15 ml

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Gluten-free
- 25 ml Tamari instead of soy sauce
- 15 ml Tamari instead of dark soy sauce
Use tamari wherever soy sauce or dark soy sauce is called for; add a little extra maple syrup to the dip if you miss the dark soy's sweetness.

Swaps are suggestions — check labels if you are cooking for an allergy.

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garlic chives · 250 g
white sugar · 8 g
soy sauce · 25 ml
baking soda · 1.1 g
vegetable oil · 15 ml
garlic clove · 1 item
tapioca starch · 150 g
rice flour · 50 g
maple syrup · 15 ml
rice vinegar · 15 ml
dark soy sauce · 15 ml

Wash the garlic chives well, drain, then roll them in a clean towel (or use a salad spinner) to dry them very well. Line them up and slice into 1 cm (1/2-inch) pieces.
Transfer the chives to a large bowl and add the sugar, 2 teaspoons soy sauce, 1 teaspoon salt, a big pinch of black pepper, the baking soda, 1 tablespoon oil and the garlic. Toss well and leave to marinate for 15 minutes, until the chives look wilted and have released some moisture.
Meanwhile, make the dipping sauce by combining the maple syrup, 1 tablespoon soy sauce, rice vinegar and dark soy sauce.
Grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper. Set up a pot with a trivet or steaming basket, add 500 ml to 1 litre of water (below the top of the trivet or basket) and bring to the boil.
In a medium pot, add the tapioca starch and rice flour. Place on low heat and slowly whisk in 240 ml (1 cup) of water. Cook, whisking often, until the mixture thickens like sour cream, 8 to 10 minutes. Don't overcook. Immediately remove from the heat.
Stir in the chives and combine well. Transfer the batter into the prepared pan and cover with foil. Steam over rapidly boiling water until the starch turns from white to translucent, 15 to 20 minutes, topping up the water if needed.
Carefully remove from the steamer and allow to cool for 10 to 15 minutes (or keep in the fridge for up to a week before frying).
Turn the pancake out onto a cutting board and cut into 2.5 cm (1-inch) pieces - a serrated bread knife makes it easier.
Heat about 2.5 cm (1 inch) of oil in a small pot, frying pan or wok until a wooden chopstick sizzles when dipped in. Fry the pancakes in batches until golden and crispy, about 2 minutes on each side. Drain on a paper-lined plate.
Serve the chive pancakes warm with the dipping sauce.