Chai Tow Kway

Simmer the grated daikon in a saucepan with 300ml of water for eight minutes until softened, then remove from the heat without draining.

Whisk the rice flour, tapioca starch and salt into the warm daikon and its liquid until a smooth, thick batter forms.

Pour the batter into a greased heatproof dish and steam over boiling water for 40 minutes until firm and set.

Leave the steamed cake to cool completely, then turn it out and cut into 2cm cubes.

Heat two tablespoons of the vegetable oil in a large frying pan and fry the garlic and dried shrimp until fragrant.

Add the preserved radish and fry for two minutes, then push to one side of the pan.

Add the remaining oil and the radish cake cubes, frying for eight minutes, turning occasionally, until crisp and golden in places.

Push the cubes aside, pour the beaten egg into the cleared space, and let it set for one minute before folding everything together with the dark soy sauce.

Add the beansprouts and toss for one minute, then scatter with spring onions and serve hot.