- In a large bowl mix flour with potato starch & corn starch.
- Heat oil in wok and add shallot in. Stir fry for a few seconds - to flavour the oil -and remove.
- Stir-fry shrimps and sausages on medium heat. Put aside.
- Reheat wok, add oil (if needed) and stir-fry turnip for 10min.
- Add about 500ml water, bring to a boil, put the lid on, and simmer until soft. (if you grate the turnip you will get more juice and therefore might not need to add water)
- Add sausages and shrimps in.
- Add rock sugar (previously dissolved in hot water), white pepper, salt and ginger juice.
- Turn off the heat and transfer turnip mixture in bowl containing flour & the 2 kinds of starch. Mix thoroughly.
- Oil the round tin and transfer the above mixture into it.
- Steam for 1 hour over high heat.
- Peel the steamed dried scallops into threads and sprinkle on top of pudding. Cook for another 10min.
- Turn off heat and remove tin from steamer.
- Let it cool down. Cover and refrigerate.
|Turnip cut into thick strips
|Separating conpoy into flakes
|Stir-frying preserved Chinese sausages and dried shrimps
|Stir-frying turnip strips
|Mixing turnip with sausages and shrimps
|Tranferring mixture (flour + turnip) into round tin
|Pudding ready to be steamed
Slice turnip pudding and pan-fry slices in batches in a skillet over high heat for 3-4 minutes or until slightly golden.
Alternatively you can reheat the pudding in the oven. Put the slices on a baking tray lined with wax paper and cook for about 4min on each side or until golden brown. Turnip pudding is slightly sweet and goes well dipped in chilli sauce. Some people prefer to dip it in hoisin sauce.
|Dried scallops (conpoy) spread on top of pudding
|Slices ready to be toasted
I use my mini toaster oven: it heats up faster and it’s healthier (than pan-fried)
|Oven-toasted turnip pudding slices