Daikon fritters with Iberian Cebo de Campo Ham

In a large bowl, mix the white rice flour and the glutinous rice flour and set aside. Soak the dried mushrooms in 60 ml of boiling water until soft, about 5 minutes. Remove the mushrooms from the water, chop finely and mix with the shrimp paste. Pour the mixture into the rice flour mixture and set aside.

Peel the daikon and cut into 0.5 cm cubes. Place in a saucepan with 240 ml water and 3/4 teaspoon salt, bring to the boil and cook for 6-7 minutes until tender.
If you want to fry just after mixing the batter: using a skimmer, add the diced daikon to the flour mixture, together with 120 ml of hot cooking water (it must still be hot for the batter to partially boil). Add the fish sauce and ground white pepper and mix into a thick paste.
If you are preparing the paste in advance: Using a skimmer, remove the diced daikon to a bowl and set aside. Add 120 ml of hot cooking water to the flour mixture. Add the fish sauce and ground white pepper and stir to make a thick paste. Stir in the cooked daikon just before frying.

Add enough canola oil to your pan to make it 5 cm deep, then heat to 140 ~ 148 ° C. Reduce the heat to medium-high, then drop spoonfuls of batter into the oil in the pan, about 2 teaspoons each. DO NOT move them immediately after dropping them. The doughnuts are very sticky before their crusts form and will stick if you let them touch. You need about 4 cm of space between each doughnut when you put them in the oil. But don't worry, if they touch and stick, just separate them with a fork. Fry until golden brown, about 5 minutes. Remember that doughnuts take 5 minutes to cook, so if yours brown too quickly, turn down the heat.

Drain on paper towels, then prick a slice of Jamón Ibérico with toothpicks. Add coriander or other herbs if desired. Serve immediately.

Like all fried dishes, this is one of those things that should be served right after cooking. But you can certainly prepare the batter a few hours in advance.
If you can't find daikon, you can also use other juicy varieties of radish or turnip. Or even beetroot (the colour will of course be much darker).