Soak the Chinese sausages in hot water for about 5 minutes, then remove the casing and dice the sausages.
Soak the dried mushrooms and dried shrimps separately in hot water for about 10 minutes, then remove from soaking liquid. Pour the soaking liquid into a bowl and add more water, if needed, to make up 330ml of liquid.
Dice the mushrooms and roughly chop the shrimps.
Grate the radish.
Boil the radish in a pot of water for about 5-7 minutes, until radish turns translucent. Drain away water and squeeze radish to remove excess water.
In a frypan, stir fry the sausages, mushrooms and shrimps for about 5 minutes.
Add cooked radish into frypan and stir fry for a short while.
Mix the rice flour, cornstarch and soaking liquid together in a bowl to form a batter. Reduce the fire to the lowest setting, then add batter into frypan and mix all ingredients together until even.
Pour mixture into a well-oiled metal tin or glass pan and cover with aluminium foil, then steam over high heat for 40-50 minutes.
Once done steaming, rest for at least 30-60 minutes before eating. Or keep refrigerated overnight and pan fry or deep fry the next day until golden brown.
Ingredients
Directions
Soak the Chinese sausages in hot water for about 5 minutes, then remove the casing and dice the sausages.
Soak the dried mushrooms and dried shrimps separately in hot water for about 10 minutes, then remove from soaking liquid. Pour the soaking liquid into a bowl and add more water, if needed, to make up 330ml of liquid.
Dice the mushrooms and roughly chop the shrimps.
Grate the radish.
Boil the radish in a pot of water for about 5-7 minutes, until radish turns translucent. Drain away water and squeeze radish to remove excess water.
In a frypan, stir fry the sausages, mushrooms and shrimps for about 5 minutes.
Add cooked radish into frypan and stir fry for a short while.
Mix the rice flour, cornstarch and soaking liquid together in a bowl to form a batter. Reduce the fire to the lowest setting, then add batter into frypan and mix all ingredients together until even.
Pour mixture into a well-oiled metal tin or glass pan and cover with aluminium foil, then steam over high heat for 40-50 minutes.
Once done steaming, rest for at least 30-60 minutes before eating. Or keep refrigerated overnight and pan fry or deep fry the next day until golden brown.
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