Style1: Chinese Carrot Cake - Deep Fried/Pan Fried

Style 1: Carrot Cake Deep Fried / Pan Fried






Ingredients:
Shredded White Raddish approximately 600g
Shredded Carrot 100g
Rice Flour 300g
Wheat Starch/Tapioca Starch 80g
Mushroom finely diced x 10
Dried Shrimp soak & drain 50g
Fried Shallot 4 tbsp
White Pepper 2 tsp
Sugar 2 tsp
Salt 2 tsp
Chicken Stock Powder 2 tsp
Water approximately 800g, if u like it softer add slightly more water up to abt 1 litre.

Process
1. Cook the shreded white raddish and carrot in the 800g of water.
2. Drain & retain the raddish water.
3. Let the water cool down before mixing in all the rest of the ingredient.
4. Double boil the batter till it slightly thicken.
5. Grease oil on the baking tin or tray, pour in the batter.
6. Steam on high heat for 45 min to 1hr
7. Let cool and cut into smaller pieces.
8. Deep fried or pan fried it till all side turn crispy.
9. Garnish with spring onion and serve.