Gan Tong Guo (Teochew Potato Cake)
A traditional Teochew snack with crispy exterior and soft interior, featuring fragrant potatoes, dried shrimp and shiitake mushrooms.
Ingredients
10 items- Potatoes 500 g
- Rice flour 100 g
- Dried shiitake mushrooms 5 pieces
- Dried shrimp 30 g
- Peanuts 50 g
- Spring onions 2 stalks
- Salt 1 tsp
- White pepper 1/2 tsp
- Five spice powder 1/2 tsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Peel and slice potatoes into 1 cm thick pieces. Steam over high heat for about 15 minutes until easily pierced with chopsticks. Mash and let cool.
Soak dried shiitake and dried shrimp in warm water for 30 minutes until soft. Squeeze mushrooms dry and dice; drain and mince shrimp. Roast peanuts over low heat until golden, crush; slice scallions.
Heat pan over medium heat, add 1 tbsp oil. Sauté diced mushroom and minced shrimp for about 2 minutes until fragrant. Remove from pan.
In a large bowl, combine mashed potatoes, sautéed mushroom-shrimp mixture, crushed peanuts, scallions, rice flour, salt, white pepper, and five spice powder. Knead into a smooth dough; add a little water if too dry.
Divide dough into equal portions, roll into 3 cm diameter logs, then flatten into patties. Brush steamer tray with oil and place patties on it.
Bring steamer water to a boil, place tray, and steam over medium heat for 20 minutes until fully cooked. Remove and let cool until warm.
Once completely cooled, slice into 1 cm thick pieces. (Can be eaten directly, but frying adds more flavor.)
Heat oil in a frying pan over medium heat. Fry slices for about 3 minutes per side until golden and crispy. Serve with sweet sauce or chili sauce.
Tips
Let the cakes cool completely before slicing; fry over medium heat for a crispy outside and soft inside.
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