This is my favourite Chinese Dim-Sum. It is a steamed cake of rice flour and grated Chinese radish (lo-bak), which is then cut into slices and pan fried. Not unlike scrapple, in some ways, although less meaty. It's delicious with lots of hot sauce. Lo-bak looks very similar to daikon; it is just a little bit milder in flavour. I suspect daikon would work okay if need be. You don't have to use both the shrimp and the shiitake; one or the other would be alright.
- Soak the shrimp and mushrooms in the boiling water.
- Peel and grate the radish directly into the chicken stock; Simmer for about 15 minutes.
- Drain the chicken stock from the lo bok, and the soaking water from the shrimp and mushrooms, and reserve them both.
- Mince the shrimp and the shiitake.
- Add the combined stock and soaking water slowly to the rice flour, stirring constantly, to make a batter of medium viscosity.
- Season with salt, if required, and a little pepper.
- Mix the lo bak, shrimp and shiitake into it, and put it in a large sauce pan.
- Cook, stirring constantly, until the mixture begins to thicken.
- Pour it into an oiled 10" square cake pan, and cover it tightly in foil.
- Bake it at 300 deg in a water bath until thoroughly set- 1 1/2 to 2 hours?
- Let cool.
- Slice into 1/2" slices and fry until nicely browned on both sides in a lighlty oiled pan.