-
1
Soak dried shrimps in lukewarm water until softened, drain.
-
2
Mix well the corn starch with about 3 cups of cold water, by hand.
-
3
Dice the sausages.
-
4
Heat about 2 tablespoon of oil in a pan and stir fry the sausages and dried shrimps for about 7 minutes.
-
5
Add the soy sauce, cooking wine and about 1/2 teaspoon sugar.
-
6
Stir fry for 1 more minute, remove from heat, and set aside.
-
7
In a large stock pot, heat up about 4 tablespoon of oil, the chicken broth, about 1/2 cup of water, about 1 tablespoon sugar, salt and ground pepper.
-
8
Add the grated turnip and mix well.
-
9
Cook, covered, over high heat for about 15 minutes.
-
10
Grease four 9-inch round cake pans with some shortening.
-
11
Add sausages to the cooked turnip mixture and mix well.
-
12
Then add the cornstarch mixture and stir quickly over low heat until it looks transparent, about 7 minutes.
-
13
Place cake mixture in greased pans and steam over high heat for 1 hour and 20 mins.
-
14
Let the cakes cool completely before cutting.
-
15
Cooled cakes can be easily taken out of pans upside down.
-
16
Turnip cakes taste better when served warm and topped with soy sauce and a little bit of chili sauce.
-
17
Or they can be cut up into thin slices and pan fried slightly with oil before serving.
