Radish Cake with Seafood and XO sauce

My trip to Singapore brought me back to my Teochiew roots. This dish is to die for. There are several variations of frying up radish cake, some with minced sweet radish but this one I made from a recipe I got from Sam Leong, one of the up and coming chefs in Singapore.

Ingredients:

8 medium shrimps (prawns)

4 scallops

3.5 oz crabmeat

1 tbs cooking oil

3.5 oz bean sprouts

3.5 oz yellow chives

3.5 oz scallions

2 eggs beaten

Radish Cake

2 tbs cooking oil

1/2 tsp dried shrimps soaked in water for 10 mins and minced

1/2 chinese sausage minced

2 minced shitake mushrooms

2 cups of water

2.5 oz glutinous rice flour

2/3 oz potato flour

2/3 oz corn flour

3.5 oz white raddish, peeled and shredded

1/2 tbs sugar

1/2 tsp salt

Seasoning (combined)

4 tbs chicken stock

1 tbs XO sauce

1/2 tsp oyster sauce

1/8 tsp sugar

a dash of dark soya sauce

a dash of sesame oil

a dash of chinese cooking wine (hua tiao)

Method:

1. Prepare radish cake. Heat 1 tbs oil in a wok and stir fry dried shrimpsm chinese sausage and mushrooms until fragrant and crisps. set aside.

2. Mix half the water with glutinous rice flour, potato rice flour and corn flour. Set aside. Mix remaining water with radish, dried shrimps, sausage, mushroom, sugar and salt. Combine both mixtures and pour into an 8 inch squar baking tray. Place in a steamer and steam for 35 mins. Leave to cool before cutting into 1 inch cubes.

3. Heat remaining oil in a wok and sear radish cake until brown and lightly crisp. Set aside.

4. Bring a pot of water to the boil. Place shrimps, scallops and crabmeat into a strainer and dip briefly into hot water to cook lightly. Drain and set aside.

5. Heat oil in a wok and add bean sprouts, yellow chives and scallions. Stir-fry briefly and add eggs and cook until just beginning to set.

6. Add radish cake and ingredients for seasining. Fry until fragrant and egg is cooked. Dish out and serve hot.

IT IS OUT OF THIS WORLD !