Lo-Bak Go - Chinese Radish Cakes

• 1/2 cup dried shrimp
• 5 dried shiitake mushrooms
• 2 cups boiling water
• 3 lbs Chinese radishes (lo bak)
• 1/2 lb rice flour
• 2 teaspoons salt
• 2 cups chicken stock

1. Soak the shrimp and mushrooms in the boiling water.
2. Peel and grate the radish directly into the chicken stock; Simmer for about 15 minutes.
3. Drain the chicken stock from the lo bok, and the soaking water from the shrimp and mushrooms, and reserve them both.
4. Mince the shrimp and the shiitake.
5. Add the combined stock and soaking water slowly to the rice flour, stirring constantly, to make a batter of medium viscosity.
6. Season with salt, if required, and a little pepper.
7. Mix the lo bak, shrimp and shiitake into it, and put it in a large sauce pan.
8. Cook, stirring constantly, until the mixture begins to thicken.
9. Pour it into an oiled 10" square cake pan, and cover it tightly in foil.
10. Bake it at 300 deg in a water bath until thoroughly set- 1 1/2 to 2 hours?
11. Let cool.
12. Slice into 1/2" slices and fry until nicely browned on both sides in a lighlty oiled pan.

shrimp, shiitake mushrooms, boiling water, chinese, rice flour, salt, chicken stock

Taken from www.food.com/recipe/lo-bak-go-chinese-radish-cakes-109483 (may not work)