Turnip Cake with Fresh Oyster Ragout Recipe

Name: Turnip Cake with Fresh Oyster Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups daikon, julienned; 2 1/2 cups water; 2 cups rice flour; 2 teaspoons salt; 1/2 teaspoon white pepper; 2 tablespoons sugar; 1/2 cup diced lapchong; 1/4 cup chopped dried shrimp, soaked in warm water for 25 minutes; 4 sliced shallots; 1 tablespoon oyster sauce; 1/2 tablespoon sugar; 1 cup chicken stock; 1 tablespoon butter; 2 cups fresh oysters (1 pound); Salt and black pepper to taste; Canola oil to cook; 1/4 cup sliced green scallion for garnish

Servings: persons

2 1/2 cups daikon, julienned
2 1/2 cups water
2 cups rice flour
2 teaspoons salt
1/2 teaspoon white pepper
2 tablespoons sugar
1/2 cup diced lapchong
1/4 cup chopped dried shrimp, soaked in warm water for 25 minutes
4 sliced shallots
1 tablespoon oyster sauce
1/2 tablespoon sugar
1 cup chicken stock
1 tablespoon butter
2 cups fresh oysters (1 pound)
Salt and black pepper to taste
Canola oil to cook
1/4 cup sliced green scallion for garnish

1
In a saucepan, boil the daikon with 1 1/4 cups of water and a pinch of salt.
2
Cook until soft, about 6 to 8 minutes.
3
Drain well.
4
In a large bowl, mix rice flour, salt, pepper and sugar.
5
Stir in 1 1/4 cup of water until mixture is smooth.
6
Add the drained daikon, lapchong and dried shrimp then transfer mix to a 2 quart saucepan and cook on medium heat, constantly stirring.
7
The mix will come to a boil and start to thicken.
8
Immediately pour mixture into a 10-inch cake pan that has been oiled and lined with oiled parchment.
9
Place pan in steamer for 1 1/2 to 2 hours until set.
10
Remove cake from steamer and allow to cool completely before slicing into 1/2-inch slices.
11
In a non-stick pan add a touch of oil and pan fry both sides of slices golden brown.
12
In a small saucepan coated with oil, caramelize the shallots.
13
Add the oyster sauce, sugar and chicken stock.
14
Reduce by 50 percent.
15
Check for seasoning.
16
Add butter.
17
Add oysters to just warm them.
18
PLATING On small plates, cover with oyster ragout and top with hot turnip cake.
19
Garnish with scallions.
20
Drink Recommendation: Chrysanthemum and Jasmine Tea

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/2 cups daikon, julienned, 2 1/2 cups water, 2 cups rice flour, 2 teaspoons salt, and more.

Yes, Turnip Cake with Fresh Oyster Ragout falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Turnip Cake with Fresh Oyster Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions