Turnip Cake

Method

1. Cover 5 g of dried shrimp and 1 dried shiitake mushroom with just-boiled water in separate small bowls and leave to soak for 20 minutes, until plump and soft. Drain, chop the shrimp roughly, squeeze the mushroom dry, discard the stalk and dice the cap finely.
2. Meanwhile peel 250 g of daikon and grate it coarsely — long shreds, not a pulp. Dice 20 g of Chinese sausage into small cubes and slice 1 spring onion thinly, keeping the green tops aside.
3. Warm 1 tsp of sesame oil in a wok or medium saucepan over medium heat. Add the diced sausage, shrimp and mushroom and stir-fry for 2 minutes, until the sausage fat runs and the pan smells sweet and toasty.
4. Tip in the grated daikon with 60 ml of water, 0.5 tsp of salt, 0.5 tsp of caster sugar and 0.25 tsp of white pepper. Cover and simmer over low heat for 10 minutes, stirring once or twice, until the shreds are translucent and collapsed and a syrupy liquid remains. Take off the heat and let it cool for 5 minutes so it will not cook the flour.