Place the
turnip in a large bowl and cover with boiling water for 5 minutes.
Drain, reserving any liquid, then leave the turnip to drain in a
colander. When it is cool enough to handle, squeeze out any excess
liquid. Place in a bowl. Soak the dried shrimp in boiling water for 1
hour, then drain, adding any soaking liquid to the reserved turnip
liquid. Soak the mushrooms in boiling water for 30 minutes, then drain,
adding any soaking liquid to the reserved turnip liquid. Squeeze out any
excess water from the mushrooms. Remove and discard the stems and finely
dice the caps.
Place the
sausage on a plate in a steamer. Cover and steam over simmering water in
a wok for 10 minutes, then finely dice it. Heat a wok over high heat,
add the oil and heat until very hot. Stir fry the sausage for 1 minute,
then add the shrimp and mushrooms and stir fry for 2 minutes, or until
fragrant. Add the spring onions, sugar, rice wine and pepper, then add
the turnip, coriander and rice flour and toss to combine. Pour in 500ml
(2 cups) of the reserved liquid and mix well.
Place the
mixture in a greased and line 25cm square cake tin (or in two smaller
tins if your steamers are small). Place the tin in a steamer. Cover and
steam over simmering water in a wok for 1 1/4 - 1 1/2 hours, or until
firm, replenishing with boiling water during cooking. Remove the tin and
cool in the fridge overnight. Take the cake from the tin and cut into
5cm (2 in) squares that are 1cm (1/4 in) thick.
Heat a wok
over high heat, add 2 tablespoons of the oil and heat until very hot.
Cook the turnip cakes in batches until golden and crispy.
