Taiwanese white radish cake, pan-fried until it has a crispy crust, garnished with Chinese sausage, mushrooms, and dried shrimp. Served with a sweet chili sauce.
Ingredients
- 500 g Daikon (Asian white radish)
- 200 g Rice flour
- 300 ml Water
- 4 pieces Dried shiitake mushrooms
- 20 g Dried shrimp
- 1 piece Chinese sausage (lap cheong)
- 2 pieces Shallots
- 2 tbsp Soy sauce
- 2 tbsp Vegetable oil
- 1 pinch Salt
- 1 pinch White pepper
- to taste Sweet chili sauce
- to taste Hoisin sauce
Method
- Soak the dried shiitake mushrooms and dried shrimp in hot water until they are soft to the touch, then drain and finely chop them.
- Coarsely grate the daikon, then sweat it in a skillet with a little water until it becomes translucent and tender to the bite.
- Finely chop the Chinese sausage and the shallots, then sauté them with the chopped mushrooms and shrimp until the mixture releases a toasted aroma.
- Mix the rice flour with water to form a smooth, lump-free batter, then season with the soy sauce, salt, and white pepper.
- Fold the cooked daikon and the meat and mushroom mixture into the batter, then mix well until smooth.
- Pour the mixture into a buttered mold and steam until the cake is firm to the touch and translucent.
- Let cool completely at room temperature, then unmold and cut into medium-thick slices.
- Pan-fry the slices in hot oil until they are crispy and golden brown on both sides.
- Serve hot with the mixed sweet chili sauce and hoisin sauce.
Nutrition
Per serving
- Energy
- 353.5 kcal
- Protein
- 12.96 g
- Carbohydrate
- 47.38 g
- Fat
- 11.87 g
- Fibre
- 3.44 g
- Calcium
- 19.28 mg
- Iron
- 1.4 mg
- Magnesium
- 96.38 mg
