Ingredients for Pan-fried Turnip Cake

2500g white radish 50g Cantonese bacon

50g Cantonese sausage 30g shrimp

20g scallop 20g glutinous rice flour 500g

1.5 tablespoons of salt and a little bit of sesame oil (for use in frying the cake and in the bottom of the plate)

A little bit of pepper

Pan-fried Turnip Cake Directions

Step 1

Peel the head of white radish and grate or coarsely slice the radish, put it in a pot to boil and set aside.

Step 2

Cut the bacon and sausage into small dices the size of your fingernail, soften the shrimp and scallop in hot water and tear them into shreds, then add them to the boiled radish shreds in the pot and mix well, season with salt and pepper.

Step 3

Add the sticky rice flour and mix well, then scoop out the radish and flour mixture into a greased cake pan, smooth with a spatula and put it into a pot for steaming.

Step 4

Steam for about 60 to 90 minutes (depending on the thickness of the cake), insert a chopstick into the cake without touching the powder to indicate that the cake is cooked, remove it and allow it to cool, then cut into 1-cm-thick slices.

Step 5

Use a flat bottomed non-stick pan and fry in a little oil until both sides are golden brown.