PAN-FRIED PORK PATTIES WITH MOOLI AND DRIED SHRIMPS
The mooli radish is also known as ‘lobak’ in Malaysia and ‘daikon’ in Japan. Back home, my mum makes the most delicious ‘lobak balls’ that are flavoured with mooli, pork and dried shrimps and it’s her recipe that has inspired this dish. I have adapted it using ingredients available here in the UK that retain the essence and flavour of her dish.
Makes about 15 patties
300g mooli (about 1 whole medium one), peeled and grated
40g dried shrimps
350g minced pork (not lean)
3 tbsp cornflour
1 tbsp chicken stock powder
½ tsp caster sugar
¼ tsp ground white pepper
1 tbsp vegetable oil
Red Chilli and Ginger Dip, to serve (here )
Bring a pan of water to the boil, add the grated mooli and cook for 10 minutes. Drain, wrap the mooli in muslin and squeeze out all the excess water. Set aside.
Place the dried shrimps in a heat-proof bowl, cover with boiling water, and leave to rehydrate for 5 minutes. Drain and finely chop.
In a mixing bowl, combine the minced pork, shrimps and mooli with the remaining ingredients (except the oil). Mix well with your hands, then cover and leave to marinate in the fridge for at least 2 hours.
Shape the pork mixture into about 15 golf-ball sized balls, then flatten them slightly.
Heat the oil in a non-stick frying pan. Gently fry the patties for about 3 minutes on each side until cooked through.
Serve with Red Chilli and Ginger Dip.
