Spicy Tom Yum Carrot Cake

Overview

Carrot cake, a traditional Cantonese snack, generally requires winter radishes. But in this era of rapid changes in agricultural technology, summer radishes are also very delicious (if the radishes are not sweet enough, you can add an appropriate amount of rock sugar in step 7). Taking advantage of summer, let’s introduce a Tom Yum flavored carrot cake.

Tags

• snacks
• thai food
• cantonese snacks
• barbecued pork
• chengmian
• dried mushrooms
• hokkaido scallops
• hot sauce
• pesto powder
• pink salt
• rice flour
• shrimp
• tom yum sauce
• white radish
• white pepper

Ingredients

Steps

1. 1 First we review the material. At the same time, soak mushrooms, dried shrimps and scallops in a bowl of water.

   

2. 2 Steam the scallops and dried shrimps together with the soaking water for 10 minutes. Tear the scallops into shreds and chop the dried shrimps into fine pieces. Cut the barbecued pork and mushrooms into small pieces as well.

   

3. 3 After peeling the white radish, cut it into thick strips about 2-3 mm.

   

4. 4 Heat the pot and stir-fry all the ingredients until fragrant. Add light soy sauce, sugar and cooking wine to taste.

   

5. 5 Take out the fried ingredients and remember not to wash the pot!

   

6. 6 Add the radish strips one by one into the same pot and stir-fry.

   

7. 7 Add an appropriate amount of Alaska sea salt and the water used to soak the scallops to soften the radish strips.

   

8. 8 Pour in the tom yum paste and continue to stir-fry.

   

9. 9 At the same time, check the doneness of the white radish. Once it starts to soften, you can add the previously fried ingredients.

   

10. 10 Continue to stir-fry until the shredded radish is thoroughly mixed with all the ingredients.

    

11. 11 When a certain amount of moisture appears, you can pour in an appropriate amount of pesto powder and white pepper so that the powder does not fly around.

    

12. 12 When the water level is as shown in the left (shang) picture, you can turn off the heat.

    

13. 13 At this time, you can add Sriracha hot sauce according to your personal preference.

    

14. 14 After mixing the rice flour and noodles, sift into the shredded radish one by one and stir.

    

15. 15 When all the powder is mixed in, it should look like this.

    

16. 16 Distribute into the molds that have been greased with oil in advance, and steam over high heat for about 45-60 minutes (depending on the depth of the steaming tray)