Easy Law Pak Ko

Hubby and myself tried a new Law Pak Ko recipe that we came across in the Sept 2010 Food & Travel magazine. Our previous attempts were unsatisfactory. So we were game to try a new recipe.

This version is much easier to handle as there’s no need to fry the mixture in the pan. Instead the flour is dissolved in tepid and boiling water. The results of the pan-fried version: crisp on the outside, soft and fluffy in the inside…basically, hubby and myself think that it’s a real success 🙂 – much better than the previous attempt.

Here are some pictures to share with you….

Before pan-frying….

After pan-frying….

Here’s the recipe (source: Sept 2010 Food & Travel magazine, recipe from Chef Hiew of Mandarin Oriental’s Cherry Garden Restaurant). I’ve also modified the steps slightly and inserted some notes:

Law Pak Ko


60g dried shrimps, soaked and drained

Oil for cooking

60g chinese sausage, dried (I used 90g)

60g dried shiitake mushrooms, soaked and dried

750g white radish, coarsely grated

350g rice flour

4tbsp potato starch

750ml tepid water

750ml boiling water

4tsp salt

2tbsp sugar

ground white pepper (i used 1 tsp)

few drops sesame oil


1) Heat about 1 tbsp oil in wok. When oil is hot, add dried shrimps and fry for 1 min, then add chinese sausage and mushrooms and saute until fragrant. Set aside.

2) Lightly poach the grated white radish in boiling water for 3 min to remove the strong earthy smell. Squeeze out most of the water and set aside. Don’t squeeze until the radish is dry; radish should still retain a little bit of water.

3) Combine rice flour and potato starch in a large bowl. Add tepid water and stir till the flour is dissolved. Then stir in fried ingredients and poached radish and mix well. In a separate bowl, combine boiling water, pepper, salt and sugar. Add the boiling water mixture to the radish mixture and mix well. Finally, add sesame oil (to taste, but not too much) and mix well.

4) Pour batter into a lightly oiled square tray (20cm x 20cm) or round tray (25cm – I used 27cm and steamed for 45 min) and spread evenly.

5) Steam for 45 min to 1 hr. Leave to cool to room temperature, then keep refrigerated until ready to use.

6) Before serving, cut into desired shape and size (ideally bite-size pieces), then steam or pan-fry according to preference. Serve with XO sauce – but I like to eat it plain 🙂.

Update: I made some edits to the recipe based on recent experiences….



  1. Anonymous said,

    29 August 2011 at 10:21 pm

    I tried your recipe today and it was absolutely lovely. My whole family loved it. It firmed up very nicely in the fridge and when fried, would leave a nice crispy outer skin and a warm and silky soft body. Thanks for a great recipe.

    • callavalley said,

      29 August 2011 at 10:33 pm

      You are welcome. I’m glad that it turned out fine for you 🙂

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