1. Steam Chinese sausage until softened, dice; soak and mince then dried shrimps; dice Chinese celery; finely chop coriander; remove both ends of radish, peel and shred thinly, set aside.
2. In a big bowl, add radish shreds, diced celery, minced dried shrimps, sweet pickled radish, marinate with a bit of sugar and chicken powder for five minutes.
3. Heat a pot of oil, dip fry egg tart moulds in briefly, drain, then pour a little frying batter into the moulds, roll radish shreds into balls, place them in the crusts, top off with more frying batter.
4. Heat oil to around 150℃, deep fry radish in egg tart moulds for 8-10 minutes until golden brown, drain. Remove the moulds with a small knife, cut redundant radish shreds with scissors, place them on serving dish.
5. Place dried Sakura ebi in a fine mesh strainer, deep fry in 150℃ oil for 2-3 seconds to release its aroma, scatter on the radish, garnish with coriander, serve with vinegar sauce and sweet soy sauce.