Turnip Cake Spicy Cucumber Salad Recipe
GRATED TURNIP, DRY SHRIMP, CHINESE SAUSAGE, SLICED CUCUMBER MIXED WITH CHILI OIL SLICED AND PAN FRIED LIKE HASHBROWN. VINAIGRETTE
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Turnip Cake Mixture
Grate the turnip using a box grater or a food processor. Place the grated turnip in a large mixing bowl.
- 2
Dissolve the dry shrimp in hot water for about 10 minutes, then chop finely. Add to the bowl with the grated turnip.
- 3
Dice the Chinese sausage into small cubes and add to the mixture.
- 4
Season the mixture with salt and black pepper to taste, then mix well until all ingredients are combined.
- 5
Form and Cook the Turnip Cake
Heat a non-stick skillet over medium heat and add the vegetable oil.
- 6
Spoon portions of the turnip mixture into the skillet, flattening them into hash brown-like cakes. Cook for about 4-5 minutes on each side until golden brown and crispy.
- 7
- 8
In a separate small bowl, whisk together the chili oil, soy sauce, rice vinegar, sugar, and sesame oil to create the vinaigrette.
- 9
Pour the vinaigrette over the sliced cucumber and toss to coat evenly. Let it marinate for a few minutes.
- 10
Serve
Serve the crispy turnip cakes hot, accompanied by the spicy cucumber salad on the side.