Pan Fried Radish Cake

Add grated turnip and water to a wok or large pan over medium heat. Cook for about 10 minutes, stirring occasionally.

Scoop the cooked turnip into a large mixing bowl and allow to cool, leaving behind the liquid. Pour the remaining liquid into a measuring cup and fill the rest with water until you have 1 cup of liquid, then pour it back in with the cooked turnip.

Return wok or pan to medium heat and add oil. Add the shrimp, mushrooms and sausage and cook for about 5 minutes. Stir in the chopped spring onion, remove from heat and allow to cool.

Add rice flour, cornflour, salt, sugar and pepper to the mixing bowl with the radish and cooking liquid.

Add in the cooked shrimp, mushrooms and sausage, and scrape the oil from the pan into the batter. Mix well and leave to sit for about 15 minutes.

Give the batter a final stir and pour into a well-oiled loaf pan. Place the pan in a steamer with plenty of water and steam for 50 minutes.

Remove from the steamer and let the turnip cake set for about 30 minutes. Once cooled, loosen the sides with a spatula and turn out onto a chopping board.

Slice cake into 2cm-thick pieces. Heat 1 tbsp oil in a non-stick frying pan over medium-low heat. Fry the cakes on both sides until golden and crispy.

Sprinkle with extra spring onion and serve with sauce.