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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What it costs, and where to buy it

Shops to compare

List price at each shop

Missing items
These totals leave part of the list out, so a lower one isn't a cheaper shop.
Pak'nSave
· $1.70 of food
$32.36
95% spare
No price at Pak'nSave for:
- garlic chives
- garlic clove
- tapioca starch
Woolworths NZBest choice
· $6.12 of food
$32.57
81% spare
No price at Woolworths NZ for:
- garlic clove
- tapioca starch
- rice flour
New World
· $1.21 of food
$23.84
95% spare
No price at New World for:
- garlic chives
- vegetable oil
- garlic clove
- tapioca starch
- rice flour

$0.43a serve

from $0.43 a serve at Pak'nSave · 8 of 11 ingredients priced

About $1.70 of ingredients used for 4 serves.

$36.59 across 2 shops · 9 of 11 items priced · $3.06 more for bigger packs, 82% spare for later

Pak'nSave

$1.70

missing 3 items

you'll pay $32.36 · 95% of it spare

Woolworths NZBest choice

$6.12

missing 3 items

you'll pay $32.57 · 81% of it spare

New World

$1.21

missing 5 items

you'll pay $23.84 · 95% of it spare

Buy at Woolworths NZ$28.08

garlic chives

$5.00

need 250 gFresh Vegetable garlic chives 1 ea 1 pack assumed, quantity unknown (sold by the item)

Woolworths NZ$5.00·Pak'nSaveN/A·New WorldN/A

soy sauce

$3.49

need 25 mlWoolworths soy sauce 500 mlclosest match

Woolworths NZ$3.49·Pak'nSave$0.83/100ml$2.49·New World$0.93/100ml$2.79

vegetable oil

$3.10

need 15 mlWoolworths vegetable oil 750 ml

Woolworths NZ$3.10·Pak'nSave$0.54/100ml$2.69·New WorldN/A

maple syrup

$9.40

need 15 mlWoolworths maple syrup 250 ml

Woolworths NZ$9.40·Pak'nSave$3.88/100ml$9.69·New World$4.08/100ml$10.19

rice vinegar

$2.99

need 15 mlObento Rice Wine Vinegar 250 mlclosest match

Woolworths NZ$2.99·New World$1.28/100ml$3.19·Pak'nSave$1.30/100ml$6.49

dark soy sauce

$4.10

need 15 mlHigh Mark Premium Dark Soy Sauce 550 ml

Woolworths NZ$4.10·Pak'nSave$0.83/100ml$2.49·New World$0.93/100ml$2.79

Buy at Pak'nSave$8.51

white sugar

$0.34/100g

need 8 gPams White Sugar 100g 500 g$1.69real special

Pak'nSave$0.34/100g$1.69·New World$0.50/100g$2.09·Woolworths NZ$2.10

baking soda

$0.49/100g

need 1.1 gPams Baking Soda 100g 500 g$2.43

Pak'nSave$0.49/100g$2.43·Woolworths NZ$2.39·New World$0.56/100g$2.79

rice flour

$0.97/100g

need 50 gDouble Rings Glutinous Rice Flour 454 g$4.39

Pak'nSave$0.97/100g$4.39·Woolworths NZN/A·New WorldN/A

Not priced

garlic clove · 1 item
tapioca starch · 150 g

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.