Aha Bujang's Flying Fish Roe Curry Potato Julienne Pancake
A crispy, savory potato julienne pancake made by mixing thinly shredded potatoes with flying fish roe, curry powder, and mayonnaise, then pan-frying until golden and crunchy on the outside and tender inside.
Ingredients needed 2 servings
Recipe
Cooking tips
- Rinsing the shredded potatoes removes surface starch, preventing them from clumping and ensuring a very crispy texture.
- Adding mayonnaise to the batter melts its fat content during cooking, making the entire pancake much richer and crispier.
- Use only a small amount of curry powder so it adds a subtle flavor without overpowering the potato taste.
Recommended for
- Those who want to enjoy a unique and crispy pancake on a rainy day or as a late-night snack.
- Those who want to elevate potato julienne pancakes with the flavor and texture of curry and flying fish roe.
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