Name: Fried California Raisin Radish Cake with Shrimp and Chilli Soy Sauce
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 30 g California Raisins; 600 g Rice Flour; 250 g Tapioca Flour; 1 kg Radish, shredded; 200 g Dried Shrimp; 2 pcs Egg Whites; 200 ml Water; 5 g Salt; 15 g Pepper; 100 g Chinese Chives; 200 g Bean Sprouts; 200 ml Black Soy Sauce; 150 g Brown Sugar; 100 ml White Vinegar; 100 ml Water; 60 g Red Chilli

Fried California Raisin Radish Cake

30 g California Raisins

600 g Rice Flour

250 g Tapioca Flour

1 kg Radish, shredded

200 g Dried Shrimp

2 pcs Egg Whites

200 ml Water

5 g Salt

15 g Pepper

100 g Chinese Chives

200 g Bean Sprouts

Chilli Soy Sauce

200 ml Black Soy Sauce

150 g Brown Sugar

100 ml White Vinegar

100 ml Water

60 g Red Chilli

Fried California Raisin Radish Cake

Extract the moisture from the shredded radish as much as possible so that the final weight of the radish should be 300g. Set aside.

In a mixing bowl, combine rice flour, tapioca our, water, egg whites, salt and pepper. Mix well and then add the raisins, dried shrimp and radish.

Cook in a pan over low heat, stirring continuously until it thickens.

Transfer onto a greased tin and steam for 45 minutes, or until cooked through. Set aside to cool.

Cut the radish cake into smaller pieces and stir fry in a hot pan with oil, adding bean sprouts and Chinese chives.

Top with pepper and serve with Chilli Soy Sauce.

Chilli Soy Sauce

Mix all the ingredients, except for the red chilli, together and simmer until the mixture thickens. Allow to cool down and add the chilli before serving.