Here's one that I was considering putting into the chilli challenge but it ended up getting sidelined.
Note that in this instance 'Carrot Cake' refers to something made with daikon radish and has nothing to do with orange carrots. You can make your own and get a good result if you can be bothered (I've done it a couple of times) or if you can't find it premade at a Chinese grocery near you. It will also turn up under different names such as 'turnip cake' or 'radish cake'. In Chinese it's called 'lo bak'.
The recipe also uses something called 'chye poe' which is a sort of salted preserved finely-chopped turnip. You have to give it a good rinse to get the salt off before you use it or your dish will end up bordering on inedible (ask me how I know).
Ingredients
- 400g carrot cake, 1" cubed
- 80g prawns, cut into 1cm pieces
- 50g beansprouts
- 3 tbsp XO sauce (I used Lee Kum Kee)
- 4 dried chillies, soaked and chopped, or fresh chillies equiavalen
- 2 eggs, beaten
- 1 tbsp chye poh preserved turnip
- Dash white pepper
- vegetable oil for frying
- Chopped spring onion to garnish
- In a bowl, pour a tablespoon or so of oil over the carrot cake and give it a good toss. Air-fry it for 15 minutes, turning occasionally.
- Heat a wok with 2-3 tbsp of oil and put in XO, dried chillies, the beansprouts, chye poh then the prawns and give everything a good stir-fry until the prawns have turned pink.
- Make space and then pour in the egg.
- When the egg is almost done, add your carrot cake and some white pepper.
- Give it a good mix and stir and it's done.
- Plate and garnish with the onions.
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