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- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 2 pounds Chinese turnip, grated
- 1 ounce dried shrimp
- 2 cups dried Chinese mushrooms
- 5 1/2 ounces Chinese sausage
- 1 tablespoon oil
- 3 green onions, thinly sliced
- 3 teaspoons sugar
- 3 teaspoons Shaoxing rice wine
- 1/4 teaspoon white pepper
- 2 tablespoons cilantro
- 1 2/3 cups rice flour
- Cover the turnip with boiling water in a large bowl and let sit for 5 minutes. Drain the turnip, reserving the liquid, and cool. Squeeze out any excess liquid and set aside.
- Soak the dried shrimp in hot water for one hour, then drain, adding any remaining liquid to the reserved turnip water.
- Soak the mushrooms in hot water for 30 minutes, then drain, adding any remaining liquid to the reserved turnip water. Remove the stems and dice finely.
- Steam the sausage on a plate in a bamboo steamer for 10 minutes. Remove and dice finely.
- Heat a wok over high heat, add the oil and return to high heat. Stir fry the sausage for 1 minute, then add the shrimp and mushrooms and stir fry for 2 minutes. Add the spring onion, sugar, rice wine, pepper, turnip, coriander and rice flour, tossing to combine. Add 2 cups of the reserved turnip, shrimp and mushroom liquid, mixing well.
- Place the mixture in a greased 10 inch square cake pan (or smaller pans if your steamers are small). Cover and steam the pan in a wok for 1 1/4 to 1 1/2 hours or until firm, replenishing the boiling water as it runs low in the wok.
- Remove the pan and refrigerate overnight. Remove the cake from the pan and cut into 2 inch squares that are 1/2 inch thick.
- Heat a wok over high heat, add 2 tablespoons of oil and heat until very hot. Fry the turnip cake until both sides are golden and crispy. Serve immediately.