Nothing beats home made ones, we could add more ingredients and adjust the grated radish size so we could have that “bite”
Best way to eat this is to sliced it up thinly around half inch thick, pan fry them. When it gets brown on one side flip over to brown the other side. Have it with some sriracha or sweet chilli sauce. Taste awesome!
1 Chinese radish (about 20 oz.), grated
1 cup water
2 tablespoons vegetable oil
1 tablespoon dried shrimp washed, soaked and chopped
3-5 dried Chinese mushroom washed, soaked, and chopped
1 Chinese Sausage diced
1 scallion, chopped
1 cup rice flour
1 tablespoon corn starch
½ teaspoon salt
½ teaspoon sugar
white pepper to taste
*I kept the water used to soak the mushroom and dried prawns. You can use that to add to the mixture when u need to add more liquid.
1. Grate the radish. We just used the largest holes on a grater
2. Add grated radish and water to a wok large pan, medium low heat
3. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. Cook it until you have about 3/4 cup liquid left in the pan with the radish. Pour everything (including the liquid) into a large mixing bowl to cool
4.Heat your pan over medium heat and add 2 tablespoons oil. Add the dried shrimp, mushrooms, and sausage and cook for about 5 minutes. Stir in the chopped scallion and remove from the heat to cool.
5.Add rice flour, cornstarch, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix well. If the mixture looks kind of dry, you can add some water to loosen it abit (around 1/4 – 1/2 cup, but pour it in slowly in case you pour in too much and gets all watery)
6. Add in the cooked shrimp, mushrooms and sausage, and be sure to scrape the oil from the pan into the batter. Mix well and let it sit for about 15 minutes.
7. Give the batter a final stir and pour it into a well-oiled loaf pan. Place the pot into a steamer plenty of water and steam over medium-high heat for 50 minutes
8. Remove the pot from the steamer and let your radish cake set for about 30 minutes. Once cooled, loosen the sides with a spatula and turn it out onto a cutting board. It should come out quite easily.
* You can also make this in advance, refrigerate it, and slice/fry later. If you’ve refrigerated turnip cakes that you’ve already fried, the best way to reheat them is in a pan.