So simple:
Dice 1 vegetarian lap chong sausage sp7, 5 sec. Set aside
Dice 5 soaked shiitake mushrooms sp7, 5 sec. Set aside with the above
Shred 550g of roughly chopped daikon for sp7, 5 sec. Switch on reverse blade and add 70g water to cook on sp3, 100C for 15min with MC off.
Once the liquid has evaporated, add :
300g rice flour
50g corn starch
650g water
1tsp salt
1 tbs sugar
1 tsp veggie stock powder
1tsp white pepper
Diced mushrooms and sausage
Then cook on reverse at sp4, 80C for 3 mins. Should turn into a thick paste.
Pour the batter into a tray and steam until skewer stick can come out cleanly.
Cut slices and lightly fry until golden brown. Serve with your favourite dipping sauce :)!!
