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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1/2	cup		-	-	-	-
shiitake mushroom	5			-	-	-	-
water	2	cups	boiling	0.0	0.0	0.0	0.0
chinese radish	3	lbs		1210.4027	0.0	269.2806	6.8
rice flour	1/2	lb		830.075	181.732	13.4944	3.2205
salt	2	teaspoons		-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.