Crispy Chinese Radish Cake



  • 450g Chinese radish

  • 150g Chinese celery

  • Some of dried shrimps

  • 450g fried flour

  • 1 tbsp oil


  • 1 tsp salt

  • 1/4 tsp pepper


  1. Peel, wash and grate the Chinese radish, rub it with a little salt, rinse and drain well. Wash and dice the Chinese celery; soak, wash and chop the dried shrimps. Put the above ingredients together and mix it with salt and pepper.

  2. Add a little oil to the fried flour, then slowly stir in water and stir until it is batter-like. Heat a wok until very hot and add some oil, put in a little batter to test, if the batter floats right the way, turn the heat down.

  3. Put a long ladle into the oil until the ladle is hot, then add a little batter in the ladle, put in some Chinese radish filling and fill it up with batter and deep-fry in oil. When the cake comes off from the ladle, make another one. When the cake turns light golden brown, remove.

  4. Deep-fry all the finished cakes again in hot oil before serving.

Ingredients Combine the fried flour, oil and water to make a batter

Deep-fry the cakes in hot pot


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