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Crispy turnip cake with chilli sauce
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Total Time:
1 hour 25 minutes
Cantonese-style turnip cakes made with grated Chinese white turnip, a pungent root vegetable that sweetens when cooked, are a popular dish at Chinese dim sum restaurants.
Ingredients:
  • 20 g dried shrimps from sustainable sources
  • 15 g Chinese shallots
  • 300 g turnip
  • 1 small handful of fresh chives
  • peanut oil
  • 75 g higher-welfare lean minced pork
  • white pepper
  • 230 g rice flour
  • 20 g water chestnut flour
  • 20 g strong bread flour
  • ½ an organic vegetable stock cube
  • 1 teaspoon caster sugar
  • hot sriracha chilli sauce
  • sweet chilli sauce
Instructions:
  • - Soften dried shrimps by soaking them in warm water for 20 minutes; then drain and roughly chop. - Finely dice shallots, and coarsely grate turnip. Finely slice chives. - In a wok over medium heat, stir-fry dried shrimps and shallots in 1 tablespoon of peanut oil until shallots soften. Add minced pork and stir-fry until pork browns. Season with white pepper and sea salt, then set aside to cool. - In a large bowl, combine three flours with 400ml water. Set aside. - In a large pan, bring 900ml of cold water with grated turnip, stock cube, sugar, white pepper, and salt to a boil. Stir continuously. Remove from heat and stir in pork mix. Quickly stir in flour and water mix to thicken the mixture. - Pour the mixture into foil containers and steam over high heat for 40 minutes. - To serve, brown and crisp the cake cubes in a wok with 1 tablespoon of peanut oil. Serve sprinkled with chives and chilli dipping sauce on the side.

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