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Here's a recipe for fried carrot cake if you want to create your own

Stop chasing after the best street food; make it at home. This recipe was first published in Amy Beh’s column, Cook’s Nook.

Course: Main Dish

Cuisine: Asian, Chinese


  • 200g savoury radish cake (lobak koe)cut into small cubes (store-bought)
  • 1tsp garlicchopped
  • 1tbsp preserved radish (choy poh)finely chopped
  • 1tbsp oil
  • 1tsp sesame oil
  • 1 – 1 1/2tbsp chilli paste
  • 1handful beansproutstailed
  • 5stalks Chinese chivescut into sections
  • 4 – 5 prawnsshelled but keep the tails
  • 2 eggs
  • Seasoning
  • 2tbsp light soy sauce
  • 1tbsp oyster sauce
  • 1/2tsp dark soy sauce
  • 1/2tsp sugar
  • 1/2tsp pepper
  • Garnishing
  • Some sliced red chilli and chopped spring onion


  1. Heat oil and sesame oil in a nonstick wok or saucepan. Fry garlic, chilli paste and dried radish until fragrant.
  2. Add radish cake pieces and seasoning. Stir-fry briskly.
  3. Break in eggs followed by prawns. Toss and fry to combine. In between, sprinkle in a little water.
  4. Add chives, beansprouts and stir fry briefly. Dish out to serve with garnishing.

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Published at Sun, 30 Jul 2017 06:30:00 +0000