#tuesdaytips – DAIKON
- 1-2 Chinese radish/Daikon (about 500gm) grated
- 1 cup water
- 1 Tab dried shrimp - soaked till soft and chopped fine
- 1 Chinese sausage (lup cheung) - small dice
- 1 spring onion - chopped
- 1 cup rice flour (130 grams)
- ½ Tab Potatoe flour
- ½ tsp salt
- ½ tsp sugar
- pinch white pepper
- Soak the dried shrimp (har mai) for about 10min in hot water until soft. Chop fine.
- Rinse the sausage and chop to a small dice
- Chop springonion
- Set the 3 ingredients above aside for later
- Grate the radish and put into a lge pot
- Add 1 cup water and bring to a simmer for about 10min. Stir occasionally. The mix will still be quite wet at the end but this is ok.
- Pour this mix into a large bowl to cool
- Heat a little oil in a pan and fry the sausage and shrimp gently or a few mins. Finally add the spring onion. Set aside to cool.
- Add the rice flour, potato flour, salt, pepper and sugar to the radish mix. Stir well to combine.
- Finally add the sausage, shrimp and spring onion and mix, then let rest for 15min.
- Pour the whole mix into a greased heat proof loaf tin (or similar) and steam on med/high for 50min.
- Allow to cool for 30min before gently turning out. (Use a knife to loosen the sides first)
- Cut into 1.5cm slices. Use a sharp knife and dip into water between slices.
- Heat a little oil in a pan and fry radish slices until golden and crispy on both sides
- Eat as a snack with a soy dipping sauce or serve with your mains.
- This recipe is often referred to as "turnip cake" which is incorrect. This vegetable is a radish and so for this recipe I will call it that.
- It might seem a little complicated, but once you've done it a couple of times, it will become very quick & easy.
- The technique of steaming is done in a wok over a wire rack. You must have a lid preferably a domed shaped lid. Place your loaf tin on the wire rack over boiling water then cover with lid.
The Humble Dumpling https://thehumbledumpling.com.au/