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 |
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| 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. |
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| 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. |
Published on Jul 31, 2024 by Luminița