Fried Carrot Cake (Chai Tow Kway)

Ingredients

• 500g daikon (grated or finely shredded)
• 200g rice flour
• 15g wheat starch
• 15g cornflour
• 1 tsp salt
• ¼ tsp white pepper
• 1½ tbsp sugar
• Approximately 800 ml water
• 2-3 tbsp oil
• 400g steamed carrot cake (as prepared above, cut to ½in cubed pieces of)
• 1 tbsp preserved salted radish (quickly soak, drained, chopped)
• 2 cloves garlic (chopped)
• 1 tsp light soy sauce
• ½ tsp fish sauce
• ½ tsp sugar
• 1 large egg (beaten) + ¼ tsp soy sauce and dash of pepper
• ½ tsp sambal chilli
• 100g bean sprouts
• 2 tbsp spring onions (chopped)