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Hong Kong Pan-Fried Turnip Cake
A savory and slightly sweet cake made from shredded daikon radish and rice flour, studded with ingredients like dried shrimp and Chinese sausage. It's typically steamed first and then pan-fried until golden brown and crispy, offering a delightful contrast in textures.
đ§ Ingredienser
- 700 g Daikon radish(peeled and finely grated)
- 160 g Rice flour
- 40 g Corn starch
- 300 ml Water(plus more for steaming)
- 2 pieces Chinese sausage (lap cheong)(finely diced)
- 5 pieces Dried shiitake mushrooms(rehydrated and finely diced)
- 2 Tbsp Dried shrimps(rinsed and finely chopped)
- 5 medium Shallots(finely minced)
- 1 clove Garlic(minced)
- 2 Tbsp Oyster sauce
- 1 Tbsp Soy sauce
- 1 tsp Sesame oil
- 0.5 tsp White pepper powder
- 2 Tbsp Vegetable oil(for sautéing and frying)
- to taste Salt
đšâđł Instruktioner
- 1
Squeeze out as much liquid as possible from the grated daikon radish. Reserve the liquid.
đĄ Proffstips: This step is crucial to prevent a watery cake. - 2
In a wok or large pan, heat 1.5 Tbsp of vegetable oil over medium heat. Add the minced shallots and garlic, sauté until fragrant. Add the diced Chinese sausage, rehydrated mushrooms, and chopped dried shrimps. Sauté for 3-4 minutes until aromatic.
â±ïž 4 minutes - 3
Add the squeezed daikon radish to the wok. Stir in oyster sauce, soy sauce, sesame oil, white pepper, and salt. Cook for about 5 minutes, stirring occasionally.
â±ïž 5 minutes - 4
In a separate bowl, whisk together the rice flour, corn starch, and 300ml of the reserved daikon liquid (add more water if needed to reach 300ml). Ensure there are no lumps.
đĄ Proffstips: The batter should be smooth and pourable. - 5
Pour the flour mixture into the daikon mixture in the wok. Stir continuously over low heat until the mixture thickens into a cohesive mass. Remove from heat.
đĄ Proffstips: Stir constantly to prevent lumps and ensure even cooking. - 6
Grease a steaming pan or dish (approx. 8x8 inch square or similar). Transfer the turnip cake mixture into the pan and press down firmly to create an even layer. Smooth the top.
đĄ Proffstips: Using a spatula helps to pack the mixture tightly. - 7
Steam the turnip cake over high heat for 45-60 minutes, or until a skewer inserted into the center comes out clean. Let it cool completely at room temperature, then chill in the refrigerator for at least 2 hours (or preferably overnight) to firm up.
â±ïž 1 hourđĄ Proffstips: Chilling is essential for easy slicing and pan-frying. - 8
Once chilled, cut the turnip cake into 1-inch thick slices or cubes.
- 9
Heat 2 Tbsp of vegetable oil in a non-stick skillet over medium-high heat. Carefully place the turnip cake slices in the pan, ensuring not to overcrowd it. Pan-fry for 3-4 minutes per side, until golden brown and crispy.
â±ïž 8 minutesđĄ Proffstips: Adjust heat as needed to prevent burning. - 10
Serve immediately, garnished with chopped spring onions or cilantro if desired. Often served with chili sauce or soy sauce for dipping.
đĄ Proffstips
- âFor a richer flavor, you can add finely chopped preserved radish (cai poh) or shiitake mushrooms.
- âIf you don't have Chinese sausage, omit it or substitute with finely diced cooked ham.
- âEnsure the turnip cake is well-chilled before frying for the best crispy texture.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Stir-fry the pan-fried turnip cake with bean sprouts and XO sauce for a different dish.
- Serve the steamed turnip cake as is, without pan-frying.