Luo Go Bao Daikon Cake With Garlic Hoisin Sauce Recipes

Steps:

• Grease an 8 inch square baking dish, and line with parchment paper; set aside.
• Cover shrimp with 1/2 cup of hot water and soak until soft, 25 to 30 minutes; drain, finely chop, and set aside.
• Grate daikon on the small holes of a box grater. Transfer to a 4 quart saucepan with 1/3 cup of water and bring to a simmer over medium-low heat; cook until water has evaporated, about 35 minutes, and set aside.
• Heat 1/2 tablespoons oil in 10 inch skillet over medium-high heat. Add sausage; cook, stirring occasionally, until browned, about 7 minutes.
• Add reserved shrimp, the shallots, and 1/2 cup green onions; cook until shallots and onions are soft, about 4 minutes. Stir in sugar and half the salt; set aside.
• Bring 1 1/2 cups water to a boil in the bottom of a 12 inch skillet. Whisk remaining salt, the rice flour, and five-spice powder in a large bowl; stir in 1 cup plus 2 tablespoons water and reserved daikon until a thick, porridge-like batter forms.
• Stir in reserved sausage mixture to combine, and spread evenly in prepared pan. Place pan in a 12" bamboo steamer, and place steamer over skillet. Cover and steam, until set, about 40 minutes.
• Let cool 1 hour, invert pan onto a plate, peel away parchment and cover loosely with plastic wrap; freeze cake for 30 minutes, or refrigerate overnight.
• Mix hoisin, garlic chili sauce, and remaining green onions in a small bowl. Slice cake into 8 rectangles. Heat remaining oil in a 12 inch nonstick skillet over medium-high heat.
• Working in 2 batches, cook, flipping once, until crisp and golden, 3 to 4 minutes, and transfer to a serving plate; serve with spicy hoisin sauce, and garnish with sliced chile.

Steps:

• Combine rice flour and 2 cups cold water in a large, heatproof mixing bowl. Mix until smooth and velvety; set aside.
• Soak dried shrimp in 1 cup cold water in a small bowl until softened, about 15 minutes. Drain and dry shrimp, then finely chop and set aside.
• Boil enough water to immerse bacon in a small pot, and cook to soften, 3 to 4 minutes. Remove from heat and pat dry. Finely chop and set aside.
• Heat 2 tablespoons oil in a wok over medium heat. Add shrimp and cook until fragrant, about 3 minutes. Add bacon. Cook for another 3 minutes. Remove from heat and set aside.
• Clean the wok and heat remaining oil over medium-high heat. Stir-fry daikon and rock sugar for 3 minutes. Add 1 cup water, cover the wok, and steam daikon until just cooked, about 10 minutes. Remove from heat.
• Add hot daikon mixture to the reserved rice flour mixture, mixing until daikon is well incorporated. Add bacon, shrimp, and salt; stir until evenly distributed. Pour into a 10-inch round cake pan and smooth out the top.
• Bring some water to a boil in a wok. Place the cake pan on the wok rack, making sure the bottom half of the pan is immersed. Cover and reduce heat to medium. Steam until a toothpick goes cleanly through the center, about 1 hour. Check the water level regularly and replenish, if necessary, with boiling water. Remove pan and allow to cool on a rack for about 1 hour.

Steps:

• Grease an 8"-square baking dish, and line with parchment paper; set aside. Cover shrimp with ½ cup of hot water and soak until soft, 25 to 30 minutes; drain, finely chop, and set aside. Grate daikon on the small holes of a box grater. Transfer to a 4-qt. saucepan with ? cup of water and bring to a simmer over medium-low heat; cook until water has evaporated, about 35 minutes, and set aside. Heat ½ tablespoons oil in 10" skillet over medium-high heat. Add sausage; cook, stirring occasionally, until browned, about 7 minutes. Add reserved shrimp, the shallots, and ½ cup green onions; cook until shallots and onions are soft, about 4 minutes. Stir in sugar and half the salt; set aside.
• Bring 1½ cups water to a boil in the bottom of a 12" skillet. Whisk remaining salt, the rice flour, and five-spice powder in a large bowl; stir in 1 cup plus 2 tablespoons water and reserved daikon until a thick, porridge-like batter forms. Stir in reserved sausage mixture to combine, and spread evenly in prepared pan. Place pan in a 12" bamboo steamer, and place steamer over skillet. Cover and steam, until set, about 40 minutes. Let cool 1 hour, invert pan onto a plate, peel away parchment and cover loosely with plastic wrap; freeze cake for 30 minutes, or refrigerate overnight.
• Mix hoisin, garlic chili sauce, and remaining green onions in a small bowl. Slice cake into 8 rectangles. Heat remaining oil in a 12" nonstick skillet over medium-high heat. Working in 2 batches, cook, flipping once, until crisp and golden, 3 to 4 minutes, and transfer to a serving plate; serve with spicy hoisin sauce, and garnish with sliced chile.