Exquisite Cantonese Radish Cakes With XO Sauce

Delight in this sophisticated creation featuring tender radish cakes accompanied by a flavorful XO sauce. The daikon radish is delicately cooked with stock and rice flour, resulting in a delectable dish that is sure to impress even the most discerning palate.

Ingredients

1	pound peeled daikon/Chinese white radish
2	cups neutral tasting stock such as pork or chicken stock
1⁄2	teaspoon fine sea salt
1 1⁄2	cups white rice flour
	cornstarch, for dusting
	freshly ground black pepper, to taste
1⁄2	pound fresh shitake mushroom, or other varieties
8	tablespoons vegetable oil, divided
1⁄4	cup dried shrimp
1	tablespoon shaoxing wine, cognac, or sherry
3	garlic cloves, peeled
2	small shallots, peeled
1⁄4	teaspoon granulated sugar
1⁄4	teaspoon ground white pepper
2	links of cantonese sausages, diced
1	small handful of dried red chili flakes
1	tablespoon oyster sauce
6	onsen eggs (to serve)

Instructions

• 1. Prepare the radish cakes by cutting the peeled daikon into chunks and pulsing them in a food processor until they are unevenly sized. Cook the daikon with stock and salt until soft, then stir in most of the white rice flour to form a thick batter.
  2. Chill the batter overnight for a quick option, or shape it into a square and chill for 2-3 hours for a classic look. The batter can also be prepared in advance.
  3. Create the XO sauce by processing mushrooms, dried shrimp, seasonings, and Cantonese sausages. Cook the mixture with oil until caramelized, then set aside.
  4. Cook the radish cakes by cutting the batter, coating with cornstarch, and browning in a skillet. Serve with XO sauce and a soft-boiled egg on top.

Jul 31, 2024