Pan-Fried Cantonese Daikon Cake with Sausage and Dried Shrimp

What you need

• 750 g (1 lb 10 oz) daikon, peeled, coarsely grated
• 130 g (4 1/2 oz) rice flour, plain, not glutinous
• 4 tsp tapioca starch
• 60 g (2 oz) Chinese sausage, finely diced
• 2 tbsp dried shrimp
• 12 g (1/2 oz) dried shiitake mushrooms
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp ground white pepper
• 2 tbsp neutral oil, plus about 3 tbsp for greasing and pan-frying
• soy sauce, for serving
• chili sauce, for serving

Method

Restated from the original video

1. 1

   Rinse the dried shrimp and shiitake, then soak them in 250 ml (1 cup) of hot water until soft, 30-60 min.

2. 2

   Drain, keeping the soaking liquid. Finely dice the shiitake, discarding any tough stems, and roughly chop the shrimp.

3. 3

   Set a wok over medium-low heat and cook the sausage until the fat runs out and the edges brown, 3-4 min.

4. 4

   Add the shiitake and shrimp and stir-fry until fragrant, 2-3 min. Tip into a bowl.

5. 5

   Put the daikon in the wok and toss over medium-high heat until it wilts, about 2 min. Pour in the soaking liquid, leaving the sediment in the bowl.

6. 6

   Cover and cook over medium heat until the daikon is soft and translucent, 8-10 min.

7. 7

   Drain the daikon in a sieve set over a bowl, pressing out as much liquid as you can. Measure 240 ml (1 cup) of the liquid, topping up with water if short. Return the daikon to the wok, off the heat.

8. 8

   Let the liquid cool until just warm, then whisk in the rice flour and tapioca starch until smooth.

9. 9

   Add the sausage mixture, sugar, salt, pepper and 2 tbsp of oil to the daikon and toss. Pour in the flour mixture and mix well.

10. 10

    Return the wok to medium heat and stir, scraping the bottom, until the mixture turns into a thick, sticky paste, 2-3 min.

11. 11

    Line the base of a deep 18 cm (7 in) round cake pan with parchment and grease it generously. Press the paste in and smooth the top.

12. 12

    Steam over boiling water for 50-60 min, topping up the water as needed. Cover the steamer lid with a tea towel to catch drips. It is done when a skewer pushed into the center comes out clean.

13. 13

    Cool completely, then chill until firm, at least 2 h or overnight. Run a knife around the edge and turn the cake out.

14. 14

    Cut into slabs 1.5 cm (1/2 in) thick. Pan-fry in a little oil over medium heat until golden and crisp on both sides, 3-4 min per side.

15. 15

    Serve hot with soy sauce and chili sauce.

Imported from hot-thai-kitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.