Do you like Chinese radish (also called luóbo, daikon, or white radish)? Oh, today we don’t use these, instead we use green radish (green daikon, or Raphanus sativus) to make Chinese Green Radish (luóbo) Balls.
Green Chinese radish, like the white radish, is a root vegetable in the Brassicaceae (mustard) family. The outer skin is green, and the inside is generally greenish yellow. Green radish has a crisp taste and is rich in juice. So, green radish is also called “fruit radish” in China. There are many dishes that use green or white radish, and In addition to cooking, it can be eaten raw. White radish also tastes good when pickled. It’s firm flesh is also suitable for food carving.
When we first started practicing food carving at New Oriental, we practiced with Chinese green radish (luóbo). Green radishes are an important part of food sculpture.
Okay, back to the recipes we need to cook today. It is a simple and fun recipe. You don’t need very elaborate knife skills, you can even make your own favorite taste.
Chinese Green Radish (Luóbo) Balls
Equipment
- 1 wok
- 1 saucepan
- 1 wire skimmer
Ingredients
- 1 green luóbo radish (300 g)
- 1 egg
- 5 g fresh ginger
- 2 green onions
- 20 g corn starch
- 40 g all-purpose flour
- 7 ml salt
- 3 ml Sichuan peppercorn powder
- cooking oil (enough to fill wok halfway)
Instructions
- Finely chop the green onion and ginger and set aside.5 g fresh ginger, 2 green onions
- Peel and shred the green radish.1 green luóbo radish
- Add water to a saucepan and bring to a boil. Add the shredded radish, and blanch for 2-3 minutes, then remove the radish shreds from the boiling water, rinse with cool water and squeeze dry.
- Then set the blanched radish aside.
- Finely chop the blanched radish shreds, add the green onion and ginger, then add the seasonings, and add the egg.1 green luóbo radish, 5 g fresh ginger, 2 green onions, 7 ml salt, 3 ml Sichuan peppercorn powder, 1 egg
- Next, add the starch and flour and stir well.20 g corn starch, 40 g all-purpose flour
- Mold the radish into the shape of a ball. Place on a plate and set aside.
- Fill your wok about halfway with cooking oil. Heat to 160℃ (320℉). Then use medium-low heat. Add the radish balls. Fry until the surface is slightly yellow and crispy, remove from the oil and drain.cooking oil
- Finish.
Notes
- You can make shredded radishes with a wire wiper. When chopping the blanched radish shreds, do not mince into a pulp, but chop coarse enough to keep a grainy texture.
- You can add your favorite seasoning. Salty, sweet, or spicy.
- Finally, the finished radish balls are crispy on the surface and soft on the inside. And you can see it’s still green.
- You can make Sichuan peppercorn powder:
- heat a skillet over medium heat
- add the peppercorns to the skillet, and stir occasionally, until they just start to smoke
- remove from the heat and grind the peppercorns with a mortar and pestle, or spice grinder.
Nutrition
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I made it fr dinner tonight. Delicious and easy, especially if you put it in the blender to quickly cut it into small pieces. I didn’t do that today but will do so next time. The other thing I want to say is I’m in America and we use teaspoons and tablespoons rather than the metric system so I had to convert and approximate. Perhaps that is why it came out too salty. Regardless, I love any kind of pancake. I made it pancake style instead of using the amount of oil needed to make balls.
Yum! Will definitely be making more, thank you! I tweaked it a little, used less oil to make pancakes instead of balls, but same thing essentially. The only thing I would change is use less salt, it came out a bit too salty. Still had no problems gobbling them up, lol.