Directions
- 1Soak and chop dried shrimp.
- 2Soak and shred dried scallops.
- 3Chop Chinese sausage.
- 4Chop Chinese cured pork.
- 5Grate daikon by hand or using a food processor.
- 6Add water and rock sugar to the grated daikon to neutralize its bitter flavor.
- 7Cook the daikon mixture.
- 8Sauté the chopped umami ingredients (dried shrimp, scallops, Chinese sausage, cured pork).
- 9Mix the sautéed umami ingredients with the cooked daikon.
- 10Prepare the batter by mixing equal parts rice flour and cornstarch with water.
- 11Pour the batter into the daikon and umami mixture.
- 12Stir until the batter is no longer runny.
- 13Place the mixture in a round pan for steaming.
- 14Steam the cake for 40 minutes.
- 15Let the cake cool completely before slicing.
- 16Slice the cooled turnip cake into individual pieces.
- 17Pan-fry the cake pieces until the edges are browned and lightly crisp, and the center is soft.
- 18Serve the pan-fried turnip cake with Lao Gan Ma chili crisp.
Ingredients
- Dried shrimp
- Dried scallops
- Chinese sausage (Lap Cheung)
- Chinese cured pork (Lap Yuk)
- Daikon
- Water
- Rock sugar
- Rice flour
- Cornstarch
- Lao Gan Ma chili crisp
Equipment
GraterFood processorBowlPanSpatulaSteamerSteaming rackKnifeChopsticks
Tips
- Refrigerate the cake overnight before pan frying for easier cutting.
- Pan fry the cake until the edges are browned and lightly crisp, and the center is soft.
- Serve with Lao Gan Ma chili crisp for an enhanced flavor.
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