1 Tube 500grm Ready Made Carrot Cake( Ntuc, Sheng Siong sell them)
4 tablespoons vegetable oil
2 tablespoons finely chopped garlic
2 tablespoons finely chopped preserved radish
2 tablespoon fish sauce
5 medium or small shrimps, deshelled
2 eggs, beaten
1 sprig of spring onion (scallion), chopped
½ tablespoon white pepper
1 Teaspoon of Sesame oil
Method:
1. Cut carrot cake into small pieces or cubed. Keep aside
2. Heat oil in a flat nonstick pan (medium heat) and stir fry garlic and preserved radish bits till fragrant.
3. Add in 3-4 cups of carrot cake cubes with the fish sauce and shrimp and continue to fry until cubes are soft and lightly charred at edges. Add in sesame oil.
4. Lay the fried cakes on pan in a flat and even like a pancake and pepper the dish.
5. Pour beaten eggs slowly and evenly over the carrot pancake and let it sit and sizzle for about 60-90 seconds over low to medium heat until eggs are gently crispy. [Do not cut at this stage.]
6. Flip over carrot pancake and fry until this side is nicely browned. (*Add in Chili paste n sweet black sauce at this stage if you are making the black one)
7. Cut into four squares. Stack them on plate, top with spring onions and an additional puff of white pepper powder and Sambal if prefer and Serve.
*Note: This for the white one the black version ingredients is the same just add in 1 tablespoon of chilli paste (*amount adjustable to desired spiciness) and abt 2teaspoon of sweet black sauce after the egg has set, stir fry for few sec and food ready to be serve.
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