Ingredients
500 g water chestnuts (about 1 lb), 50 g egg whites (about 2 large egg whites), and breadcrumbs (or crushed steamed bun crumbs) as needed.
Seasonings
50 g sugar, 25 g water starch, 10 g cornstarch, 100 g strawberry jam, and oil as needed.
Instructions
1. Peel the water chestnuts, then crush them with the back of a knife. Finely chop any larger pieces, wrap them in cheesecloth, and squeeze out the excess moisture. Mix in the dry starch and knead into a dough.
2. Divide the dough into portions, wrap each with strawberry jam to form balls, then coat each ball in egg white and breadcrumbs, pressing firmly. Heat oil in a pan, add the water chestnut cake balls and deep-fry until golden brown. Remove, arrange on a plate, and gently press flat.
3. In a clean pot, bring water and sugar to a boil, thicken with a cornstarch slurry to create a glossy sauce, drizzle with a little oil, then pour over the pancakes. This dish is beautifully presented with a delightful sweet and sour flavor.