Pan-fried carrot cake

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Pan-fried carrot cake – luo bo gao
Somewhat of a misnomer, the classic carrot cake is actually flavoured by radish. Radish and carrot are both called luo bo in Mandarin, which most probably led to this dish being named as such.

Ingredients

– Cooking oil for frying
– Dried shrimps 20 g (2/3 oz), rinsed, soaked and chopped
– Chinese sausage 20 g (2/3 oz), chopped
– Radish 100 g (31/2 oz), peeled and shredded
– Water 500 ml (16 fl oz / 2 cups)

Batter
– Rice flour 160 g (52/3 oz)
– Potato starch 20 g (2/3 oz)
– Wheat starch 20 g (2/3 oz)
– Sugar 20 g (2/3 oz)
– Chicken powder 6 g (1/5 oz)
– Salt 4 g (1/7 oz)
– Water 200 ml (63/4 fl oz)
– Ground white pepper a dash
– Sesame oil a dash

Instructions

Step 1: 
Mix batter ingredients together. Stir well and set aside.

Step 2: 
Heat oil in a wok. Fry shrimps, sausage and radish until fragrant.

Step 3: 
Bring 500 ml (16 fl oz / 2 cups) water to a boil. Add in fried ingredients. Add this mixture to the batter and stir to mix well.

Step 4: 
Transfer batter to a tray and steam for 35 minutes over high heat.

Step 5: 
Leave to cool and refrigerate overnight.

Step 6: 
Heat oil in a wok. Pan-fry until browned.

Step 7: 
Serve immediately with chilli sauce.

Food: Pan-fried carrot cake

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