1 link Chinese Sausage (use sparingly as this is not keto)
2 tbsp Dried Shrimp
15g (5 pcs) Dried Shiitake Mushrooms
20g (3 pcs) Dried Scallops (Optional)
1 cup Hot Water
750g Daikon / White Radish / Turnip (weight before peeling)
100g Almond Flour
30g Tapioca Starch
2 tsp Erythritol
½ tsp Salt
½ tsp Ground White Pepper
2 tbsp Oil
1/2 tsp Xanthan Gum
1 Egg
to serve:
Soy Sauce
Hot Sauce
Hoisin Sauce (Sugar Free)
XO Sauce
Let the cake cool completely, or chilled, before cutting it. You can store the cake in the chiller for 1 week and slice it up to fry whenever you are ready to serve. Before serving, pan fry the chilled cake in a little oil or butter and serve with soy sauce and hot sauce.