Fried Radish Ball
Fried Radish Ball is a famous dish in the north of China, belonging to Shandong cuisine. It is a popular dish in festivals, especially in Chinese New Year. It is great as a side or snack.
2 white radish (or red radish, purple radish, green radish or one of each)
2 carrot, mostly for color
1/3 thumb ginger. grated
10 cloves garlic, minced
1 spring onion. ,minced
2 spoon Sichuan pepper powder, optional
3 tablespoons salt
1/2 lb flour
1 tablespoon five spice powder, optional
Step 1: Peel carrot and radish. Boil a large pot of water. Shred carrot and radish. Add radish and carrots to the pot. Blanch for 20 seconds. Take out and put into a large pot of cold water. Once cool, take out and drain. Gently squeeze out of the water. Put in one large bowl.
Step 2: Add finely chopped ginger, garlic and spring onion. Add five spice powder, Sichuan pepper powder and salt. Add flour. Mix well. Batter should be a bit sticky and wet. It is normal. Make the ball by hand or spoon. if by hand, you could put some water or oil on hand, in case the balls stick on hand. Make the balls into size similar to chicken nuggets.
Step 3: Heat up a pot of oil. When you drop the radish balls into the oil, there should be some bubble around the ball, and the ball can float. Then it is the right temperature. fry until the balls float up and turn to the golden colour. DONE