Making White Radish Cake before Chinese New Year is a household tradition in Hong Kong. Well, not in my house though. But this year I decided to give it a try (even though hubby isn't a fan) just because I have dried seafood on hand. This is a relatively easy recipe, and it turned out great! Hubby loved it! I guess it'll become our CNY household tradition from now on.
It can be served right after it's steamed (that's a healthier option), but we like it pan-fried. And don't forget to pair it with chilli oil or XO sauce.
Ingredients：
Oil 2 tbsp
A handful of dried scallops, shrimp and ham
Rice flour 100g
Wheat starch 50g
Hot water + white radish water drained after steaming + water left after soaking dried scallops and shrimp 300g
1-2 tsp salt
A pinch of ground white pepper
1/4 tsp sugar
1/2 tsp sesame oil
Steps：
1. Soak dried scallops and dried shrimp separately in water for an hour. Drain and save the water for later use.
2. Roughly chop the dried scallops, shrimp and ham.
3. Cut half of the white radish into sticks, and shred the other half. Steam over high heat for 20 minutes. Drain and let cool. Keep the water for later use.
4. Mix rice flour and wheat starch in a bowl. Pour in the water and mix well until no lumps.
5. Heat 1 tbsp oil in a pan over medium-high heat. Stir-fry the dried scallops, shrimp and ham for 3 minutes.
6. Turn the heat down to medium-low. Add steamed radish and all the seasonings.
7. Pour in the flour batter in a few batches and keep stirring until it thickens.
8. Add some of the dried scallops, shrimp, ham and the remaining 1tbsp oil. Mix well. Then turn the heat off.
9. Pour the batter into an oiled steaming pan. Sprinkle the rest of the dried scallops, shrimp and ham on top.
10. Steam over medium-high heat for about an hour. Put a bamboo stick in and if it comes out clean, it's cooked.
11. Let cool in room temperature. Then store in the fridge.
12. To serve, cut the turnip cake into small pieces and pan-fry over medium-low heat until golden brown.
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