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

Ingredients

• 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

Instructions

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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