Ingredients for Golden Crisp Daikon Cake with Spicy Herb Soy Sauce

• 675g daikon (Asian white radish), peeled, cut into 1-inch pieces

• 2 Chinese sweet pork sausages (lop chong), cut into 1/4-inch cubes (about 90g )

• 80g finely chopped spring onions (about 3 large)

• 2 tablespoons small dried prawns, finely chopped

• 350ml water, divided

• Nonstick vegetable oil spray

• 350ml rice flour

• 240ml soy sauce

• 1 tablespoon Asian sesame oil

• 2 tablespoons (or more) vegetable oil, divided

• 1 cup fresh coriander leaves

• 1 tablespoon grated peeled fresh ginger, juices included

• 2 small Thai red chillies, halved lengthwise, seeds removed, thinly sliced crosswise or 1 tablespoon hot chilli sauce (such as sriracha)

• 1 tablespoon sesame seeds, toasted

Fit processor with large-hole grating disk. Working with a few pieces of daikon at a time, place daikon pieces in feed tube and process until coarsely grated. Transfer daikon to bowl. Replace grating disk in processor with metal blade. Return daikon to processor and finely chop, using on/off turns.

Heat heavy large skillet over medium-high heat. Add sausage cubes to skillet and sauté until fat renders and sausage browns, about 5 minutes. Add spring onions and dried prawns; stir 1 minute. Add daikon with juices and 120ml water; bring to boil. Reduce heat to medium; cook until daikon is soft and liquid is almost evaporated, stirring frequently, about 25 minutes.

Meanwhile, spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with nonstick spray. Whisk rice flour and remaining 240ml water in large bowl until well blended. Stir in daikon mixture. Season to taste with salt and pepper. Spread daikon mixture evenly in prepared pan. Place cake pan on bamboo steamer rack set over wok filled halfway with simmering water or on metal rack set over simmering water in pot. Cover with lid; steam over medium heat until cake is set and firm to touch, occasionally adding more water to wok or pot as needed, about 45 minutes. Remove pan from steamer; cool cake in pan 1 hour. Cover and refrigerate daikon cake in pan overnight.

Whisk soy sauce and sesame oil in small bowl. Heat 1 tablespoon vegetable oil in small skillet over medium heat. Add coriander, ginger with juices, and chillies or hot chilli sauce; stir 30 seconds. Mix ginger mixture into soy sauce mixture. DO AHEAD Daikon cake and sauce can be made 2 days ahead. Cover separately and refrigerate.

Run small knife around daikon cake to loosen. Invert onto cutting board. Cut cake into 1/2-inch-thick slices (not wedges), then cut each slice crosswise into 2-inch-long pieces.

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Working in batches, add daikon cake slices to skillet and cook until golden brown, adding more oil to skillet for each batch as needed, about 5 minutes per side. Transfer slices to platter. Sprinkle with sesame seeds. Serve herb soy sauce alongside for dipping.

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