150g Chinese sausage (lap cheong), remove the skin and chop finely
50g dried prawns, rinsed and chopped
1 tbsp oil
Squeeze out any excess juice or liquid from the radish.
Heat oil in a wok, fry shallots and garlic until lightly golden and fragrant. Add Chinese sausage and dried prawns. Fry until fragrant.
Combine ingredients (A) in a mixing bowl. Add seasoning (B) and stir to mix, then pour into sausage and dried prawn mixture. Cook over medium low heat until mixture thickens. Transfer batter to a lightly greased 22cm cake pan.
Steam over high heat for about 30-35 minutes or until cooked through. Remove kuih from tin to cool completely and cut into small rectangular pieces. Dip in plain flour. Shake off any excess flour then deep-fry in hot oil until the pieces of kuih are golden.