Donnerstag, 22. November 2012

Daikon cake with prawns

This is a dish I make now and then, when there is daikon available and I feel like it. Preparation seems to be a little time consuming, but in fact, it takes only a little grating, chopping, striring and steaming.
Just one of these chinese dim sum dishes I love to eat.
Whatever you put in a Daikon cake depends on what is in storage.
There are a few basics:
  • Chinese turnip or Daikon (radish)
  • rice flour
For more information see Wikipedia

And this is what I took:


 All in all:


300 g daikon (1/2 daikon the back with the green part), grated into thin stripes
4 Shiitake mushrooms soaked in a bit of water, chopped
1 tablespoon bacon dices, finely diced cubes
5 bigger Tiger prawns,  raw, peeled, chopped (keep the peels..) - actually they were frozen but raw
1 tablespoon freeze dried shrimps, soaked, chopped
1 larger scallion, chopped
1 ½ cup rice flour - I take glutenious rice flour because the cake turns out more chewy
2 tablespoons dark sesame oil
1 1/2 tablespoon soy sauce
1 pinch of salt
Pepper, chilli pepper (a few rounds)

Honey BBQ-Sauce (strange, yes but I like it) 

just to show how all is grated, minced

Heat dark sesame oil in a Wok or pan. Sear the prawn peels/shells in sesame oil until they turn to pinkish red, remove but keep the oil.  Add the minced /chopped  ingredients into the pan and stir fry for 2 - 3 minutes. Remove from pan and set aside, season with salt, a few rounds with the pepper mill, chilli and soy sauce (all in all 1 small rice bowl of chopped things see above).
Refill pan with daikon, soaking liquid from the mushrooms and from the dried shrimps (about 200 ml).  Steam the daikon covered on medium heat until the stripes turn translucent, this will take just 3 minutes. Fill and squeeze all of the daikon and liquid in a colander and catch the liquid.  Measure: You will need 300 ml of cooking liquid. If there is not enough, add some water.
Mix squeezed daikon with chopped ingredients.
Stir rice flour with 300 ml cooking liquid until there are no more lumps to be seen.
Mix with daikon-mix. And there you are, the batter!
batter in the foil
Fill batter into a 22 cm diameter form, I just used the steamer seave layered with an oiled foil.
Set the steamer in a pot over boiling water, cover. Steam the cake about 30 minutes over low-medium heat (there has to be steam...) - the rice flour has to develop and if you check the cake wether it is ready or not, it has to be elastic but firm when touched.
cake hot and steamy (pictures blurry) flipped over on a plate
Flip cake on a plate and remove foil. Let cool down, cut into pieces (rectangles, diamonds) and fry the pieces in a pan, in a little sesame oil, on both sides. Serve with some sauce to your liking: Sweet chilli sauce is nice, Tonkatsu sauce is fine, dark thick Honey-Mustard-BBQ sauce is my favorite.
 



just two pieces...


Kommentare:

Hiroyuki hat gesagt…

Aha! Dim sum! I didn't know there was such a dim sum. Thanks for your post!

I think I will make "daikon mochi" in the near future!

Fräulein Trude hat gesagt…

These cake pieces have to be fried in oil on both sides until crisp and dark golden. They are rather thick and the inner part will get really mochi chewy when fried and hot. I like this. Had some again with a little radish-carrot salad (without tuna but a bit of mayonnaise and mustard). The cakes keeps 3 days in the fridge and it freezes well tooo. It is quite easy to make, isn't it.

Sissi hat gesagt…

It seems there is a daikon virus between Germany, Japan and Switzerland this week ;-) I like a lot this steamed daikon and shrimp dish. Very original (when you said dim sum, I thought immediately of my favourite: sweet pork steamed buns... I must try preparing them one day!).