To give these cakes a sesame crust, press one side of each cake into sesame seeds. Heat a wok with a little oil and fry the cakes until golden and crispy on both sides
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | Makes 8 |
| Cuisine | Chinese |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 153 |
| Fat | 4.9g |
| Saturates | 0.7g |
| Protein | 6.9g |
| Carbs | 21.8g |
| Sugars | 3.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCoarsely grate the daikon. Soak the dried shrimp in water until soft then roughly chop. Soak the mushrooms in hot water then finely chop. Dice the sausage. Finely chop one spring onion.
Add the daikon and water to a wok and bring to a boil. Simmer for 10 minutes or until softened. Place the cooked daikon in a bowl and allow to cool.
Drain any liquid left in the pan into a 250ml measuring cup. Top up with enough water to get 250ml of liquid. Add to the bowl with the daikon.
Place a wok over a high heat. Add 1 tablespoon of oil and fry the shrimp, mushrooms and sausage until softened then stir in the spring onion. Allow to cool.
In a large bowl, combine the daikon, shrimp mixture, rice flour, corn flour, salt, sugar and white pepper. Allow to stand for 30 minutes.
Grease a non-stick loaf pan with the rest of the oil. Pour the batter into the pan. Prepare a steamer with plenty of water and place the pan into the steamer. Steam for 50 minutes or until tacky to the touch. Remove from the heat and cool for 30 minutes before turning out onto a flat surface. Slice into squares. Heat a non-stick frying pan and fry the turnip cakes until golden brown on both sides.
Chop the other spring onion and red chilli.
Serve the cakes sprinkled with spring onions and red chilli.
