Lo-bak Go - Chinese Radish Cakes

Recipe by Jenny Sanders
READY IN: 3hrs


  • 12
    cup dried shrimp
  • 5
    dried shiitake mushrooms
  • 2
    cups boiling water
  • 3
    lbs Chinese radishes (lo bak)
  • 12
    lb rice flour
  • 2
    teaspoons salt
  • 2
    cups chicken stock


  • Soak the shrimp and mushrooms in the boiling water.
  • Peel and grate the radish directly into the chicken stock; Simmer for about 15 minutes.
  • Drain the chicken stock from the lo bok, and the soaking water from the shrimp and mushrooms, and reserve them both.
  • Mince the shrimp and the shiitake.
  • Add the combined stock and soaking water slowly to the rice flour, stirring constantly, to make a batter of medium viscosity.
  • Season with salt, if required, and a little pepper.
  • Mix the lo bak, shrimp and shiitake into it, and put it in a large sauce pan.
  • Cook, stirring constantly, until the mixture begins to thicken.
  • Pour it into an oiled 10" square cake pan, and cover it tightly in foil.
  • Bake it at 300 deg in a water bath until thoroughly set- 1 1/2 to 2 hours?
  • Let cool.
  • Slice into 1/2" slices and fry until nicely browned on both sides in a lighlty oiled pan.