- Wash radish, peel the skin and shred thinly. Set aside.
- Wash dried shrimp, chop finely, pan fry or bake with a little oil till fragrant. Cool.
- Dice soaked mushroom or black fungus roughly.
- Put radish, minced pork, shrimp, mushroom, tapioca flour, seasoning, egg, in a mixing bowl.
- Stir the mixture till sticky.
- Using a round spoon, scoop some mixture and shape into balls.
- Either steam over boiling water for 15 minutes over medium heat or pan fry with cooking oil till golden brown.
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2 comments:
Sounds like a very tasty recipe - but can you offer some insight on how much dried shrimp or fungus is needed? is there a ratio???
Thanks
Hi Vivian, I love this dish the moment I started trying out the recipe some 3 years ago. It is basically a meat ball recipe with radish to give a crunchy and lighter taste. The mushrooms or fungus also enhances the fragrance of the dish while dried shrimp gives it a more savory taste. For 1/2 radish and 300 g of meat, I would use about 2 tablespoons of dried shrimp (chop it they are the larger sized shrimp) and about 3 soaked mushrooms or 1 piece of black fungus. You could vary according to your personal preference. Hope that answers your question. Try it out and let me know the result.
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