INGREDIENTS
2 pcs White radish
1 lb Glutinous rice flour
2/3 lb Sticky rice flour
Some Preserved turnips
Some Dried scallops
Some dried sea shrimps 		6 – 8 pcs Dried winter mushrooms
1 Chinese sausage
Some Spring onions (diced)
2 litre Chicken broth 		Flavouring:
Some salt to taste

Method

1. Wash and peel white radish. Shred the peeled white radish. Boil the chicken broth and scald the white radish shreds. Drain the shreds. Set aside the chicken broth for later use.

2. Wash and dice the preserved turnips. Steam the dried scallops and tear into thick slices. Wash and soak dried sea shrimps, drain afterwards. Wash the dried winter mushrooms. Soak until soft and slice. Wash the Chinese sausage and chop.

3. Pour all radish shreds and all other ingredients into a big basin. Add in glutinous rice flour and sticky rice flour. Pour in the boiled chicken broth while stirring slowly. Stir until all ingredients appear to be in slightly thick mixture. (When the stirring tool is taken out, the mixture should drip vertically in a straight line.)

4. Heat the frying pan with oil. Pour spoonfuls of radish mixture with tablespoon into the pan. Fry until both side are crispy. Serve with XO sauce or Chili sauce. Enjoy!

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