Lo Bak Go

Ingredients

Flavour base

• 20 g dried shrimp (sold at Asian shops)
• 4 dried shiitake mushrooms
• 200 ml water (just-boiled, for soaking the shiitake and shrimp)
• 2 Chinese sausages (lap cheong, sold vacuum-packed at Asian shops)
• 2 shallots (small, finely diced)
• 2 tablespoons vegetable oil
• 1 teaspoon white pepper
• 1 teaspoon salt
• 1 tablespoon light soy sauce

Main body

• 1 kg daikon radish (peeled and grated - should yield about 700 g grated)
• 300 g rice flour (NOT glutinous rice flour)
• 500 ml cold water (for the slurry)

For frying (final stage)

• 4 tablespoons vegetable oil

Dipping

• 4 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 red chilli (small, sliced) or chilli oil

Method

Stage 1 - Soak

1. Place dried shrimp and shiitake in a small bowl; cover with the just-boiled water.
2. Soak 20 minutes until soft.
3. Drain through a sieve - RESERVE the soaking water.
4. Squeeze the shiitake; trim off the stems; finely chop the caps.
5. Roughly chop the shrimp.

Stage 2 - Prep the sausage

1. Steam or microwave the Chinese sausages 2-3 minutes to soften.
2. Slice each one in half lengthwise, then dice into 3 mm cubes.

Stage 3 - Fry the aromatics

1. Heat 2 tablespoons oil in a wide deep pan over medium-high heat.
2. Add the diced sausage; fry 2 minutes until the fat begins to render and the sausage colours slightly.
3. Add the chopped shallots; cook 3 minutes until soft.
4. Add the chopped shrimp and shiitake; cook 2 minutes.
5. Season with salt, white pepper and soy sauce.

Stage 4 - Cook the daikon

1. Add the grated daikon to the pan.
2. Pour in the reserved shiitake-shrimp soaking water.
3. Bring to a simmer; cover; reduce heat.
4. Cook 10 minutes - the daikon softens and releases its own water; the mass becomes wet and translucent.

Stage 5 - Rice flour slurry

1. In a separate bowl, whisk rice flour with 500 ml cold water until lump-free.
2. With the daikon pan still over low heat, slowly pour in the slurry, stirring constantly.
3. The mixture thickens rapidly into a heavy batter. Cook 2-3 minutes, stirring, until it has the consistency of thick porridge.
4. Off heat.

Stage 6 - Steam

1. Grease a 20 cm square or round tin with oil.
2. Tip the batter into the tin; smooth the top.
3. Set up a wide pot with a steamer rack or a few balled-up bits of foil.
4. Bring water to a boil; place the tin on the rack (water must not touch the tin).
5. Cover; steam 50-60 minutes over medium heat. A toothpick inserted should come out clean.
6. Top up the boiling water as needed.

Stage 7 - Cool and chill

1. Lift the tin out; cool to room temperature.
2. Cover; refrigerate at least 4 hours, ideally overnight. The cake firms up considerably and slices cleanly.

Stage 8 - Slice and fry

1. Run a knife around the edge of the tin; turn out the cake onto a board.
2. Slice into 1 cm thick pieces (about 16 slices).
3. Heat oil in a wide non-stick frying pan over medium heat.
4. Fry the slices 3-4 minutes per side until deep golden brown and crusted.
5. Lift onto a plate.

Stage 9 - Serve

1. Plate 2-3 slices per person.
2. Whisk the dipping sauce ingredients; offer in small bowls.
3. Drizzle a little chilli oil for those who want heat.