At the table
Let the hot centre cool before taking small bites. Break one open carefully if sharing.
Contains shrimp, wheat, soy and sesame in this version. The filling may remain very hot; it is not a vegetarian rice cake.
Rice flour here is non-glutinous; this is a savory radish fritter, not a sweet sticky-rice cake. Pepper does not mean chili heat.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This version includes carrot, five-spice, pepper, soy sauce and sesame oil. Flour blends and seasoning vary by maker.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory shrimp and sweet radish, with five-spice and pepper.
- Chili heat
- Texture
- Crisp outside, tender shredded vegetables inside.
- How it’s made
- Shredded radish, carrot, dried shrimp and scallion are mixed with wheat-and-rice-flour batter, seasoned and fried in a ladle mold.
This version includes carrot, five-spice, pepper, soy sauce and sesame oil. Flour blends and seasoning vary by maker.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hong Kong.
About this regional connection
Hong Kong: Sha Tau Kok; Hakka radish dried-shrimp fried snack, no sweet glutinous conflation.
Ask if they have it first
请问你们有沙頭角炸油糍吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A savory Sha Tau Kok street snack
This account describes a tradition or story, rather than an established historical fact.
Radish-and-shrimp oil fritters remain part of Sha Tau Kok’s Hakka snack tradition. A ladle mold shapes the batter as it fries, giving a crisp exterior around the shredded vegetable centre.
