Cherry & Dennis Recipes
Braised Daikon with Dried Shrimp
蝦米炆蘿蔔
Recipe overview
Daikon braises with soaked dried shrimp until sweet and savoury. Washing and soaking the shrimp, cutting daikon large and cooking until chopstick-tender keep the dish clean and intact.
01
Ingredients
Main ingredients
- 800 g daikon (peeled and cut large)
- 50 g dried shrimp (rinsed and soaked)
- 15 g ginger (sliced)
Soup base
- 500 ml water (including strained soaking water)
Seasoning
- 1 tbsp light soy sauce (for braising)
- 1 tbsp oyster sauce (for braising)
- 1 tsp sugar (to balance)
- 1 tbsp neutral oil (for sautéing)
Garnish
- 1 stalk spring onion (sliced)
02
Tools
- bowl
- fine strainer
- vegetable peeler
- kitchen knife
- cutting board
- lidded pot
- spatula
- measuring cup
- serving plate
- kitchen timer
03
Steps
Step 1
Rinse dried shrimp
Rinse dried shrimp quickly under running water in a fine strainer.
Step 2
Soak dried shrimp
Soak shrimp in 250 ml warm water for 10 minutes; keep the liquid.
Step 3
Strain soaking water
Remove shrimp, strain soaking water and top up with clean water to 500 ml.
Step 4
Peel daikon
Wash daikon and peel away skin plus the thick fibrous layer.
Step 5
Cut daikon chunks
Cut daikon into even 4 cm chunks.
Step 6
Fragrance ginger and shrimp
Cook ginger and soaked shrimp in oil for 2 minutes until fragrant.
Step 7
Add daikon
Add daikon and stir for 3 minutes to coat with aromatics.
Step 8
Add braising liquid
Add 500 ml liquid, soy, oyster sauce and sugar; stir and bring to a boil.
Step 9
Cover and braise
Cover and braise over low heat for 20 minutes, turning once halfway.
Step 10
Check tenderness
A chopstick should pass through the centre while chunks remain intact; braise 5 minutes more if firm.
Step 11
Reduce sauce
Uncover and simmer 3–5 minutes until sauce lightly coats the daikon.
Step 12
Garnish and serve
Taste, transfer to a deep plate, add spring onion and serve hot with shrimp and sauce.
Common mistakes
- Skipping the stated preparation can produce uneven texture or doneness.
- Adding all seasoning before tasting can make the dish too salty.
- Leaving the cooked dish at room temperature for too long reduces food safety.
Tips
Measure all ingredients first so cooking proceeds smoothly.
Taste near the end and adjust salt gradually.
