Pan-Fried Radish Cakes (Lo Bak Go, Soy-Free)

Ingredients

• 1 lb Daikon Radish
• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 4 mushrooms Dried Shiitake Mushrooms
• 2 tbsp Dried Shrimp
• 4 oz Chinese Sausage (Lap Cheong)
• 2 stalks Scallions
• 2 tbsp Coconut Aminos
• 1/2 tsp White Pepper
• 1/2 tsp Salt
• 2 tbsp Avocado Oil

Instructions

1. 1Prepare your ingredients: Peel and finely grate the 1 lb Daikon Radish. Soak the 4 dried shiitake mushrooms in warm water for 15 minutes until softened, then remove the stems and finely chop the mushroom caps. Finely chop the 2 stalks Scallions. Dice the 4 oz Chinese Sausage (Lap Cheong).
2. 2In a large bowl, combine the grated daikon radish, 1 cup Rice Flour, and 1/4 cup Tapioca Starch. Add the chopped shiitake mushrooms, 2 tbsp Dried Shrimp, diced Chinese sausage, and chopped scallions.
3. 3Add the 2 tbsp Coconut Aminos, 1/2 tsp White Pepper, and 1/2 tsp Salt to the bowl. Mix everything thoroughly with a spoon or your hands until it forms a thick, cohesive batter.
4. 4Lightly grease an 8x8 inch baking dish. Pour the batter evenly into the prepared dish, smoothing the top with a spatula.
5. 5Place the baking dish in a steamer. Steam over medium-high heat for 30 minutes, or until the cake is firm to the touch and a toothpick inserted into the center comes out clean.
6. 6Remove the dish from the steamer and let the radish cake cool completely in the dish, about 1-2 hours. This cooling step is important for the cake to firm up and be easy to cut.
7. 7Once completely cool, invert the cake onto a cutting board. Cut the cake into 2-inch squares or rectangles.
8. 8Heat 2 tbsp Avocado Oil in a large non-stick skillet over medium heat, about 350°F (175°C). Carefully place the radish cake pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, until they are golden brown and crispy.
9. 9Remove the pan-fried radish cake pieces from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot.

Substitutions

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