Fried radish cakes

Fried radish cakes

The Real Food of China
Leanne Kitchen

You might know these from the yum cha trolley — this is a favourite Cantonese dim sum. Although technically morning food, these wouldn’t be out of place at dinner served with other southern-inspired dishes (steamed fish, roast pork or soy sauce chicken, for example). You can make these in advance, keep them in the fridge and then fry as needed.


Quantity Ingredient
35g dried shrimp
3 chinese pork sausages, very finely chopped
2 1/2 tablespoons lard or vegetable oil, plus extra for greasing
1.2kg daikon, peeled and grated
250ml Chicken stock
or 250ml water
350g rice flour
2 teaspoons sugar
1 tablespoon light soy sauce
vegetable oil, for frying


  1. Put the dried shrimp in a small heatproof bowl, cover with boiling water and soak for 30 minutes. Drain well, then combine the shrimp in a bowl with the chopped sausage.
  2. Heat the lard in a wok over a medium–high heat, add the sausage mixture and stir-fry for 2 minutes, then add the grated daikon radish and stir-fry for another 2 minutes. Add the stock and bring the mixture to a simmer, then cover the wok, reduce the heat to medium and cook for 7–8 minutes, or until the daikon has softened. Remove from the heat, add the rice flour, sugar and soy sauce and stir until the mixture is smooth.
  3. Grease the base and sides of a 20 cm square cake tin. Place the daikon mixture in the tin, using your hands to smooth the surface. Cover the tin tightly with foil, then place the tin in a large steamer over a wok or saucepan of boiling water. Cover and steam for 1 hour, or until firm. Remove the tin from the steamer and set aside until cool, then refrigerate overnight.
  4. Cut the daikon cake into eight pieces, then carefully cut each piece in half horizontally. Pour enough oil into a large non-stick frying pan to cover the base, then place over a medium heat. Cook the cakes in batches for about 4 minutes on each side, or until golden. Drain on paper towel and serve hot.
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