Makes two 8 inch pans. You can half the recipe for 1 pan.
- 80 g dried shiitake mushroom
- 1.5 kg white radish (daikon)
- 350 ml water (200 ml for firmer texture)
- 2 - 3 tsp chicken stock powder
- 1 tsp white pepper
- ½ tsp salt
- 200 g shallots
- 150 g dried prawns
- 400 ml mushroom water
- 300 g rice flour
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Wash and soak dried shiitake mushrooms in hot water until soft.
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Cut off mushrooms stems and dice into small pieces.
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Sieve and keep the mushroom water for later use.
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Peel and wash white radish and grate into a bowl.
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Add the grated radish into a frying pan and add water a little at a time.
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Reduce water to 200 ml if you prefer a firmer texture.
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Add chicken stock powder, pepper, salt and cook until the radish softens. Set aside.
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Remove shallots skin, wash and slice thinly.
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Wash and drain dried prawns to remove excess water.
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Heat oil in a wok until hot and fry the sliced shallots until slightly brown.
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Remove and place on kitchen towel to absorb excess oil.
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In the same wok, add the dried prawns and fry in hot shallot oil until crispy.
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Remove fried dried prawns, drain excess oil and set aside.
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Add in the diced mushrooms and stir fry until brown. Set aside.
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Add mushroom water into a bowl of rice flour and mix well.
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Pour into a wok and slowly stir at low heat until it thickens.
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Transfer cooked radish to the thickened flour mixture.
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Stir mixture together on low heat.
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Add half of the fried dried prawns and mushrooms. Mix all the ingredients thoroughly.
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Add some fried shallots and mix well together.
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Lightly oil two 8 inch pans and transfer the radish mixture equally into each pan.
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Spread the mixture evenly in each pan.
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Top up with remaining fried mushrooms and dried prawns.
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Place pan into a steamer and steam over high heat for 45 minutes to 1 hour.
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Remove from steamer and let it cool down before serving.
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Garnish with spring onions and fried onions
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Enjoy!
You can half the recipe for 1 pan.