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DAIKON CAKE
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INGREDIENTS
1 Daikon radish (600g) grated 30 g Dried shrimp soaked and pounded 2 tbsp Glass shrimp 8 Dried mushrooms soaked and sliced 8 Spring onions chopped 3 Chinese sausages sliced thinly 1 tbsp Shao Xing wine 250g Rice flour 1 Red chilli seeded and chopped 2 cups Water (500ml) 1/8 tsp Salt 1 tsp Sugar 2 pinches MGS (optional) Shake of White pepper 7 tbsp Cooking oil
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Remove the skin from the daikon radish and grate it
Boil water and soak the radish in the water for 4 minutes
Drain the water and set aside the water and radish for later
Squeeze out any excess water from the radish then set aside
Soak the dried prawns in water until they soften then drain and pound with a mortar and pestle
Put the dried mushrooms into hot water and soak until they soften then slice thinly
Take 500ml of the water the daikon was soaked in and mix it with the rice flour. Discard any remaining water.
Grease 2 round 8 inch baking tins
Heat the coking oil in a wok on medium-high heat
Add the Chinese sausage and stir for a couple of minutes
Add the chilli
Add the glass shrimp
Add the dried shrimp
Add the mushrooms and stir well
Add salt
Add sugar
Add spring onions
Add MSG (optional)
Add the radish and mix well
Add white pepper
Add Shao Xing wine
Add the rice flour and mix very well. Cook for another 4 minutes.
Spoon the mixture half into each baking dish and flatten down
Steam each for 30 minutes
Leave out to cool then place into the fridge until they are cold
Finally cut into pieces and fry until the outside starts to go crispy
Can be eaten on its own as a snack or added to other dishes. Goes very well with sweet chilli sauce.
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All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.
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