Pan-fried Turnip Cake

• 300g turnip or mooli, finely grated
• 2 dried Chinese mushrooms (soaked overnight)
• 1 tsp rock sugar
• 10g ginger, finely chopped
• 1 tsp salt (or to taste)
• Pepper to taste
• 2 tbsp vegetable oil

Flour mix

• 50g rice flour
• 30g corn flour
• 300ml water

PREPARATION

1. Soak the mushrooms overnight

2. Remove the mushroom stalks and finely dice the mushrooms

3. Soak the dried shrimp in a cup of hot water for at least 1 hour

4. Finely dice the shrimp and Chinese mushroom and place in a small prep bowl

5. Peel the turnip and then grate into a saucepan and add the finely sliced ginger and 1 small piece of golden rock sugar into the pan

6. Pour 1 tbsp of the shrimp water into the saucepan

7. Pour the shrimp water through a sieve into a medium sized bowl and add the rice and corn flour. Mix well

COOKING

8. Bring the turnip saucepan to a simmer on low heat

9. Simmer for 15-20 minutes until the turnip wilts and the sugar is melted

10. Heat 2 tbsp vegetable oil to medium heat in a frying pan and fry the dried sausage, shrimp and diced mushroom together

11. Once golden brown, add the fried ingredients, salt and pepper to the turnip.

12. Now take the turnip off the heat, remove the slices of ginger and then add the flour paste to the saucepan. Stir well until the paste has been evenly spread

13. Place the turnip in a suitable steaming tray, pat down until the mixture is level and then steam on high heat for 45 minutes

14. Once cooked, allow to cool and place in fridge to set (1-2 hours)

15. Once set cut into edible chunks and shallow fry on low heat until golden brown

Serve with chilli sauce