Posted on Wed 25th September 2019
Pan-fried Turnip Cake
Turnip cake, a staple in Dim Sum restaurants. This pan fried version produces a cake that is crispy on the outside and soft inside.
Cuisine
Chinese
Time
1 hr
Servings
6 people
Ingredients
- 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
Method
Preparation
.
- Soak the mushrooms overnight
- Remove the mushroom stalks and finely dice the mushrooms
- Soak the dried shrimp in a cup of hot water for at least 1 hour
- Finely dice the shrimp and Chinese mushroom and place in a small prep bowl
- 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
- Pour 1 tbsp of the shrimp water into the saucepan
- Pour the shrimp water through a sieve into a medium sized bowl and add the rice and corn flour. Mix well
Cooking
.
- Bring the turnip saucepan to a simmer on low heat
- Simmer for 15-20 minutes until the turnip wilts and the sugar is melted
- Heat 2 tbsp vegetable oil to medium heat in a frying pan and fry the dried sausage, shrimp and diced mushroom together
- Once golden brown, add the fried ingredients, salt and pepper to the turnip.
- 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
- Place the turnip in a suitable steaming tray, pat down until the mixture is level and then steam on high heat for 45 minutes
- Once cooked, allow to cool and place in fridge to set (1-2 hours)
- Once set cut into edible chunks and shallow fry on low heat until golden brown
Serve with chilli sauce