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Title: Luo Go Bao (Daikon Cake w/Garlic Hoisin Sauce)
Categories: Seafood, Pork, Vegetables, Herbs, Chilies
Yield: 8 servings

2 1/2 tb Oil; more for greasing
2 tb Small dried shrimp
1 lb Daikon; peeled
2 (6") dried Chinese link
- sausages; casings removed,
- fine chopped
1 md Shallot; fine chopped
1/2 c + 2 tbsp. green onion; fine
- chopped
1/2 ts Sugar
2 ts Salt
1 1/2 c Rice flour
1/4 ts Five-spice powder
5 tb Hoisin sauce
1/4 c Garlic-chile sauce
1 Red chile; thin sliced,
- garnish

Grease an 8" 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-qt. 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 tbsp. oil in 10" 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"
skillet. Whisk remaining salt, the rice flour, and
five-spice powder in a large bowl; stir in 1 cup plus 2
tbsp. 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.

By: Kit Yau

RECIPE FROM: https://www.saveur.com

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