XO Sauce Turnip Cake

Step 1

Remove the turnip cake from its package and place it on a cutting board. Using a sharp knife, slice the cake lengthwise into slabs about 1/3-inch thick, like slicing bread.

Step 2

Place the dried scallops in a small bowl and cover with 3 tablespoons of hot water. Let them soak for 5 minutes until softened, then shred them into thin strands with your fingers.

Step 3

Place the dried shrimp in another small bowl and cover with 2 tablespoons of hot water. Soak for 3 minutes until plump, then drain and chop into small pieces, about the size of grains of rice.

Step 4

Slice the scallion greens crosswise into thin rings about 1/8-inch wide, discarding the white parts.

Step 5

Pour 3 tablespoons of vegetable oil into a 12-inch nonstick skillet or flat-bottomed pan and place over medium-high heat. Wait until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 6

Carefully place the turnip cake slices into the hot oil in a single layer, without overcrowding the pan; work in batches if needed. Cook without moving for 3 to 4 minutes until the bottom is golden brown and crispy, the color of caramelized honey.

Step 7

Flip each slice carefully with a thin spatula and cook the other side for 2 to 3 minutes until it is also golden brown and crispy. Transfer the cooked slices to a serving plate.

Step 8

In a small bowl, combine the shredded scallops, chopped dried shrimp, and 1 tablespoon of soy sauce. Stir until well mixed, creating the XO sauce.

Step 9

Spoon a small amount of the XO sauce (about 1 teaspoon) onto the center of each turnip cake slice. Scatter the scallion rings over the top of the sauce.