Kha-nom Pak Kard Thod (Fried Radish Cake)

3 cup Shredded White Radish2 tbsp dried Shrimp1 egg3 Shiitake Mushroom1 tsp salt¼ tbsp ground pepper1 ½ cup Corn starch¼ cup boiled peanuts1 tbsp Chinese Wine¾ cup Chicken Stock2 tbsp Sesame Oil3 tbsp Vegetable Oil
Soak the radishes and than squeezed water out 3 times.Soak the mushrooms until soft.  Bring to boiled and leave it to cool.  Than sliced and leave it.Mix corn flour with egg together. Gradually add chicken stock and stir well.Add shredded radish, dried shrimp and shiitake mushroom sliced and sesame oil and mix together and continue stir until sticky and remove from the stove.Prepare mold and apply oil into the mold.Spoon mixture into mold and use spoon press mixture firmly.High heat the stove.  Take them into the steam of boiling water about 20 minuets or until well done. Leave it to cool.  Digging out of the mold.  Cut into square shaped.Heat oil in a frying pan flat, medium heat.  Fry until the color turn golden brown remove and drain.Serve with Kikkoman Soy Sauce