Crisp Turnip Cake with Chives and Hot Sriracha Chilli Sauce
Crisp Turnip Cake with Chives and Hot Sriracha Chilli Sauce
Enjoy this quick and easy sauce recipe by Ching He-Huang from The Big Eat with Ching
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 3 hours
  • Cooking Time 30 minutes
  • Yield 3 servings
Ingredients
  • 1 tablespoon Peanut oil
  • 20 grams dried Shrimps, pre-soaked in warm water for 20 minutes to soften, drained and roughly chopped
  • 15 grams Chinese shallot, peeled and finely diced
  • 75 grams minced lean Pork
  • 230 grams rice flour
  • 20 grams water chestnut flour
  • 20 grams strong flour
  • 400 millilitres cold water
  • 900 millilitres cold water
  • ½ cube vegetable stock
  • 300 grams Turnip, washed, peeled and grated
  • ½ teaspoon salt
  • 1 teaspoon caster sugar
  • ¼ teaspoon ground white pepper
  • 1 tablespoon Peanut oil
  • Dipping sauce:
  • Hot Sriracha Chilli sauce
  • Sweet Chilli sauce
  • Garnish:
  • 1 small handful micro herbs
  • 1 Chinese sausage, finely diced
  • Black sesame seeds
Method
  1. Heat a wok over a medium heat and add a tablespoon of peanut oil. Add the dried shrimps and Chinese shallot and stir-fry until the shallots start to soften. Add the minced pork and stir-fry for about 1 minute, or until the mince starts to brown. Season with a pinch of salt and a pinch of ground white pepper and take it off the heat
  2. Sieve the rice flour, chestnut flour and strong flour with 400 millilitres of water
  3. Fill a large pot with 900 millilitres of cold water, crush in the stock cube and add the shredded turnip, salt, sugar and white pepper and bring to the boil, stirring continuously to prevent the ingredients from sticking to the pot
  4. Remove from the heat and add the fried shallots/shrimp and ground pork mixture. Pour the rice flour water mixture into the boiling turnip pot and mix quickly as the flour mixture will start to thicken as soon as it hits the hot turnip mixture. Pour into a foil container /high sided baking tray and steam for around 40 minutes. This should make 2 batches in a 20 x 14 centimetre container. Leave it in the fridge to set for a few hours
  5. Heat a wok over a medium heat and fry the sausage, with no oil, until brown and crispy and drain it on the kitchen roll.
  6. Once set, cut the turnip cake into cubes. Add a thin layer of peanut oil to the wok and fry the cubes for 1 minute on each side. Make the sauce by combining equal amounts of sriracha and sweet chilli sauce. Put the turnip cake on a plate, with a dollop of sauce, sprinkling of sausage, black sesame seeds & micro herbs

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