Soak dried mushrooms, dried scallops and dried shrimps in water until softened. Dice dried mushrooms, tear softened scallops apart into thin strips, dice Chinese sausages and set aside.
3
Sift rice flour and cornstarch together and put into a large mixing bowl. Add seasoning and Swanson Clear Chicken Broth, stir well until no streaks of flour remain.
4
Boil white radish in a pot of water with 1 tsp of sugar for 5 minutes. Take out and set aside.
5
Grease a pot with some oil, stir fry Chinese sausages, dried mushrooms and dried shrimp until fragrant. Set aside.
6
Put white radish, Chinese sausages, dried mushrooms, dried shrimps and shred scallops into the batter, stir well.
7
Lightly grease the cake pan with oil, pour in the mixture and smooth out the top. Steam on high heat for 45-60 minutes. Sprinkle with chopped scallions.
8
Let the cake cool down, slice and pan fry to golden brown. Ready to serve.
Save the water used for cooking white radish to soften the batter if needed. It also helps to enrich the white radish flavour.
