Ingredients Jump to Instructions ↓

  1. 2 1/2 cups daikon, julienned

  2. 2 1/2 cups water

  3. 2 cups rice flour

  4. 2 teaspoons salt

  5. 1/2 teaspoon white pepper

  6. 2 tablespoons sugar

  7. 1/2 cup diced lapchong

  8. 1/4 cup chopped dried shrimp, soaked in warm water for 25 minutes

  9. 4 sliced shallots

  10. 1 tablespoon oyster sauce

  11. 1/2 tablespoon sugar

  12. 1 cup chicken stock

  13. 1 tablespoon butter

  14. 2 cups fresh oysters (1 pound)

  15. Salt and black pepper to taste

  16. Canola oil to cook

  17. 1/4 cup sliced green scallion for garnish

Instructions Jump to Ingredients ↑

  1. In a saucepan, boil the daikon with 1 1/4 cups of water and a pinch of salt. Cook until soft, about 6 to 8 minutes. Drain well. In a large bowl, mix rice flour, salt, pepper and sugar. Stir in 1 1/4 cup of water until mixture is smooth. Add the drained daikon, lapchong and dried shrimp then transfer mix to a 2 quart saucepan and cook on medium heat, constantly stirring. The mix will come to a boil and start to thicken. Immediately pour mixture into a 10-inch cake pan that has been oiled and lined with oiled parchment. Place pan in steamer for 1 1/2 to 2 hours until set. Remove cake from steamer and allow to cool completely before slicing into 1/2-inch slices. In a non-stick pan add a touch of oil and pan fry both sides of slices golden brown.

  2. In a small saucepan coated with oil, caramelize the shallots . Add the oyster sauce, sugar and chicken stock . Reduce by 50 percent. Check for seasoning. Add butter. Add oysters to just warm them.

  3. PLATING On small plates, cover with oyster ragout and top with hot turnip cake. Garnish with scallions .

  4. Drink Recommendation: Chrysanthemum and Jasmine Tea


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