In this turnip cake recipe, a delicious mixture of turnips, shrimp, mushrooms and sausage is fitted into a cake pan and steamed until firm. The steamed cake is then sliced thickly into squares and pan-fried until crisp on the outside. Smart Recipes, Chinese Recipes, Vegetables,Pork Recipes, Recipes Vegetables,Pork Chinese Turnip Cakes Turnip Cakes Recipe | PT45M Serves 10 Ingredients: 2 Pounds Chinese Turnip 1 Ounce Dried Shrimp 2 Cups Dried Chinese Mushrooms 5.5 Ounces Chinese Sausage 3 Tablespoons Vegetable Oil 3 Green Onions 3 Teaspoons Sugar 3 Teaspoons Shaoxing Rice Wine 0.25 Teaspoon Ground White Pepper 2 Tablespoons Cilantro 1.66 Cups Rice Flour In a large bowl of boiling water, soak dried shrimp for about one hour. Drain well, reserving soaking liquid into a bowl. In a second large bowl of boiling water, soak mushrooms for about 30 minutes. Drain the mushrooms, reserving the soaking liquid into the bowl of reserved shrimp water. Remove the stems of mushrooms and chop finely. In a third large bowl of boiling water, soak turnips for about five minutes. Drain the turnip, reserving the soaking liquid into the bowl of reserved shrimp water. Keep the turnips aside to cool. With your hands, squeeze out any excess liquid from the turnip and keep aside. In the bowl of reserved turnip water, add reserved shrimp water. Arrange a plate in a bamboo steamer and steam sausage for about ten minutes. Remove from steamer and chop finely. In a wok, heat 1 tablespoon oil over high heat and stir-fry the sausage for about one minute. Stir in shrimp and mushrooms and stir-fry for about two minutes. Add turnip, spring onion, cilantro, sugar, rice flour, pepper and rice wine and toss to coat well. Add 2 cups of reserved soaking liquid and mix well. Remove from heat and place the mixture into a greased 10-inch square cake pan. Cover the pan and steam in a wok for about 1 1/4-1 1/2 hours or until firm, adding more boiling water when needed. Remove the pan from the wok and refrigerate overnight. Carefully, remove the cake from pan and cut into 2-inch squares with 1/2 inch thickness. In a wok, heat 2 tablespoons of oil over high heat and fry the turnip cake until golden and crispy.

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