Ingredients with Measurements:
- 2 cups rice flour
- 2 cups water
- 1 pound turnips, peeled and grated
- 3 Chinese sausages, diced
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup dried shrimp, soaked in hot water for 10 minutes and chopped
- 1/4 cup scallions, chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- Vegetable oil for frying
Special equipment needed:
- 9-inch square baking pan
- Steamer basket or rack
- Large wok or frying pan
Step-by-step instructions:
1. In a large bowl, mix rice flour and water until smooth. Add grated turnips, diced Chinese sausages, chopped dried shrimp, scallions, cilantro, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix well.
2. Grease a 9-inch square baking pan with vegetable oil. Pour the mixture into the pan and smooth the surface.
3. Steam the pan over high heat for 45 minutes or until the turnip cake is set and cooked through.
4. Remove the pan from the steamer and let it cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Cut the turnip cake into small squares or rectangles.
6. Heat vegetable oil in a large wok or frying pan over medium-high heat. Fry the turnip cake until golden brown and crispy on both sides, about 3-4 minutes per side.
7. Drain the turnip cake on paper towels to remove excess oil.
8. In the same wok or frying pan, stir-fry the shrimp until pink and cooked through, about 2-3 minutes.
9. Serve the fried turnip cake with the stir-fried shrimp on top. Garnish with chopped scallions and cilantro if desired.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes (45 minutes for steaming and 45 minutes for frying)
5. Temperature:
Steaming temperature: high heat
Frying temperature: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 360
Total fat: 16g
Saturated fat: 4g
Cholesterol: 120mg
Sodium: 900mg
Total carbohydrates: 42g
Dietary fiber: 2g
Total sugars: 4g
Protein: 12g
Substitutions for ingredients:
- Chinese sausages can be substituted with bacon, ham, or chorizo.
- Dried shrimp can be substituted with fresh shrimp or chopped bacon.
- Scallions and cilantro can be substituted with parsley or basil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add diced mushrooms or bell peppers to the turnip cake mixture for extra flavor and texture.
- Use different types of sausages or meats, such as lap cheong (Chinese wax sausage), lap yuk (Chinese bacon), or ground pork.
- Add chopped garlic or ginger to the stir-fried shrimp for extra flavor.
- Serve the turnip cake with sweet chili sauce or hoisin sauce for dipping.
Tips and tricks:
- Use a non-stick baking pan or line the pan with parchment paper for easy removal of the turnip cake.
- Let the turnip cake cool completely before slicing and frying to prevent it from falling apart.
- Use a spatula to flip the turnip cake gently when frying to avoid breaking it.
- Drain the turnip cake on paper towels to remove excess oil and keep it crispy.
Storage instructions:
- Store the leftover turnip cake in an airtight container in the refrigerator for up to 3 days.
- Reheat the turnip cake in a toaster oven or oven at 350°F for 10-15 minutes until heated through.
Reheating instructions:
- Reheat the turnip cake in a toaster oven or oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Arrange the fried turnip cake and stir-fried shrimp on a platter and garnish with chopped scallions and cilantro.
- Serve the turnip cake in individual bowls or plates with the shrimp on top.
Garnishes:
- Chopped scallions and cilantro
- Sesame seeds
- Red pepper flakes
- Sweet chili sauce
- Hoisin sauce
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese hot and sour soup
- Egg drop soup
- Wonton soup
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Chinese broccoli with oyster sauce
- Fried rice
- Dumplings
Troubleshooting advice:
- If the turnip cake is too soft or wet, add more rice flour to the mixture.
- If the turnip cake is too dry or hard, add more water or grated turnips to the mixture.
- If the turnip cake falls apart when frying, let it cool completely before slicing and frying, or add more rice flour to the mixture.
Food safety advice:
- Make sure to cook the turnip cake and shrimp thoroughly to prevent foodborne illness.
- Store the leftover turnip cake in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Fried turnip cake, also known as lo bak go, is a popular dim sum dish in Cantonese cuisine.
- Turnip cake is traditionally made with shredded daikon radish, but turnips are a common substitute in Western countries.
- Chinese sausages, also known as lap cheong, are a type of dried sausage made with pork and various seasonings.
Flavor profiles:
- The turnip cake is savory, slightly sweet, and has a soft and chewy texture.
- The Chinese sausages add a smoky and salty flavor to the dish.
- The shrimp are sweet and tender, and complement the turnip cake well.
Serving suggestions:
- Serve the fried turnip cake with Chinese tea or beer for a complete dim sum experience.
- Offer a variety of dipping sauces, such as soy sauce, hoisin sauce, and sweet chili sauce.
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Region: Chinese