Recipe by Member #610488
This recipe is from Hong Kong and is served during the Chinese Lunar New Year. It's best to prepare the daikon cakes the day before; they refrigerate well, and the extra time will ensure that the mixtures hold together.
- 2 1⁄2 tablespoons canola oil, plus more for greasing
- 2 tablespoons small dried shrimp
- 1 lb daikon radish, peeled
- 2 (6 inch) dried chinese link sausage (casings removed finely chopped)
- 1 medium shallot, finely chopped
- 1⁄2 cup green onion, finely chopped
- 2 tablespoons green onions, finely chopped
- 1⁄2 teaspoon sugar
- 2 teaspoons salt
- 1 1⁄2 cups rice flour
- 1⁄4 teaspoon five-spice powder
- 5 tablespoons hoisin sauce
- 1⁄4 cup chili-garlic sauce
- 1 red chili pepper, thinly sliced (garnish)
Directions See How It's Made
- Grease an 8 inch square baking dish, and line with parchment paper; set aside.
- Cover shrimp with 1/2 cup of hot water and soak until soft, 25 to 30 minutes; drain, finely chop, and set aside.
- Grate daikon on the small holes of a box grater. Transfer to a 4 quart saucepan with 1/3 cup of water and bring to a simmer over medium-low heat; cook until water has evaporated, about 35 minutes, and set aside.
- Heat 1/2 tablespoons oil in 10 inch skillet over medium-high heat. Add sausage; cook, stirring occasionally, until browned, about 7 minutes.
- Add reserved shrimp, the shallots, and 1/2 cup green onions; cook until shallots and onions are soft, about 4 minutes. Stir in sugar and half the salt; set aside.
- Bring 1 1/2 cups water to a boil in the bottom of a 12 inch skillet. Whisk remaining salt, the rice flour, and five-spice powder in a large bowl; stir in 1 cup plus 2 tablespoons water and reserved daikon until a thick, porridge-like batter forms.
- Stir in reserved sausage mixture to combine, and spread evenly in prepared pan. Place pan in a 12" bamboo steamer, and place steamer over skillet. Cover and steam, until set, about 40 minutes.
- Let cool 1 hour, invert pan onto a plate, peel away parchment and cover loosely with plastic wrap; freeze cake for 30 minutes, or refrigerate overnight.
- Mix hoisin, garlic chili sauce, and remaining green onions in a small bowl. Slice cake into 8 rectangles. Heat remaining oil in a 12 inch nonstick skillet over medium-high heat.
- Working in 2 batches, cook, flipping once, until crisp and golden, 3 to 4 minutes, and transfer to a serving plate; serve with spicy hoisin sauce, and garnish with sliced chile.