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Fried California Raisin Radish Cake with Shrimp and Chilli Soy Sauce

Yields4 ServingsTotal Time1 hr 30 mins

Chef Piroon Rangsityothin
Executive Chef, Siam Niramit Bangkok

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.

Nutrition Facts

Servings 4