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Turnip Dian Xing Cake with Shrimp

Fish and Seafood

Turnip Dian Xing Cake with Shrimp
4 inches daikon radish, peeled and minced
1 cup chicken stock
12 dry shrimp, soaked for twenty minutes, any veins and shells discarded
6 black mushrooms, soaked until soft in one cup warm water, stems discarded, and minced fine, mushroom water set aside
3 Tablespoons cornstarch
1 Chinese sausage, minced
2 Tablespoons cilantro, minced
1 cup rice flour
½ teaspoon salt
2 Tablespoons vegetable oil
2 Tablespoons oyster sauce (optional)
1. Cook the daikon in the chicken stock until almost soft.
2. Mix shrimp, minced mushrooms, mushroom water, cornstarch, rice flour, salt, and daikon and soup it was cooked in, adding the sausage. Bring this to the boil, add the cilantro and salt and pour into a shallow pan, cover, and refrigerate overnight.
3. Cut this set mixture into two-inch squares and brown in the oil. Serve hot, plain or with oyster sauce.

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