Turnip Cake

Step 1

Soak the 0.25 cup dried shrimp in warm water for 10 minutes, then drain and chop finely.

Step 2

Peel and grate the 1 medium turnip. In a large bowl, mix the 1 cup rice flour with 1.5 cups water until smooth.

Step 3

Heat 1 tbsp vegetable oil in a skillet over medium heat. Add the chopped shrimp and cook until fragrant, about 2 minutes. Add the grated turnip and cook, stirring, until softened, about 5 minutes.

Step 4

Pour the rice flour mixture into the skillet with the turnip. Stir constantly over low heat until the mixture thickens into a thick paste, about 3 minutes.

Step 5

Transfer the mixture to a greased 9x5 inch loaf pan, smoothing the top. Steam over boiling water for 30 minutes, until firm to the touch.

Step 6

Let the cake cool completely, then slice into 0.5 inch thick pieces. Heat the remaining 1 tbsp oil in a nonstick skillet over medium-high heat and pan-fry the slices until golden and crispy on both sides, about 3 minutes per side.

Step 7

Serve the turnip cake slices with 2 tbsp soy sauce for dipping and sprinkle with 0.25 cup chopped cilantro.