Table of Contents
If you like your radish cake soft, you can add another 1/4 cup or more of boiling water to the batter. If you feel the batter is too thin, return it to the wok on low heat to thicken the batter while stirring. Mix well and let sit for about 15 minutes.
Heat up a tablespoon of oil in a frying pan. Add in a teaspoon of garlic and fry until fragrant. Mix in a generous handful of bean sprouts and cook for about half a minute. Add in the radish cake cubes and fry until slightly brown.
Stir in the chopped scallion and remove from the heat to cool. Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix well until the dry ingredients are well-incorporated. Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter.
Reserve 1 cup of the juice for flour batter. Slice down vertically. Cut into coarse strips. The salt will draw out the moisture from the radish. Prepare flour batter by mixing everything together. The batter should feel runny. Add more broth or water if necessary. Set aside. In a large pan or wok, heat up 1 tbsp oil and add in shallots.
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