Peel the turnip/daikon, then cut into 3/8" (0.5 cm) dices.Transfer the mixture into the flour-mixture, set aside. Add the minced mixture into a small pan along with 2 tbsp of the soaking water and 1 tbsp vegetable oil, and cook over medium-high heat (stirring frequently) until all the water has evaporated and the mixture is slightly browned. Remove from the water (reserve the water), then minced together with dried shrimps until they resembles coarse breadcrumbs. Soak dried mushrooms in 1/4 cup boiling water until softened, about 5 min. In a large bowl, mix together white rice flour and sticky rice flour, set aside.But you can certainly prepare the batter a couple hours ahead of time. Like all fried foods, this is one of those things that should be served right after it's made.2 cups (255 grams) Chinese turnip/daikon, or other types of turnip/radish available (see note).With turnip cake this good, we don’t need other distractions but a subtle ribbon of prosciutto on top. All along, it should’ve been in fritter-form! 360 degrees of heat and awesomeness that transforms that batter into blistered and satisfying crunch. For all sakes, I don’t understand the way this dish was traditionally done, which was steamed into a big rectangular block, cut into slices, then pan-fried for that half-assed, pathetic excuse of a “crust” that doesn’t exist. Yes, crispiness, which brings us to my next point. Each tiny dices of blanched turnips burst out in natural sweetness within every bite, in perfect juxtaposition to the stickier batter that holds them all together and the incredibly crispy jacket that it wears. Yes, juicy, which is not a word you hear often when it comes to turnip cakes, but it should. HOW: An almost 50:50 ratio of finely diced Chinese turnips (or called daikon in Japanese) to batter, yields a supple and succulent texture in these little babies, almost juicy if you will. But turnip cake deserves more than XO sauce, if we just take a moment to let the star – turnips! – shine through. Without the XO sauce, who the fuck is turnip cake? Even the slight attraction from its crispy pan-fried edges is more often missing than not. WHY: For far too long have we allowed ourselves to be complacent with “tradition”, in this particular case, boring and bland squares of steamed rice cakes barely containing any turnips that draw all of its flavors and appeals from the XO sauce that is piled on top. WHAT: A very logical and long-overdue twist on the classic and quintessential dim sum – turnip/radish cake, in bite-size fritter form. DIM SUM MONTH: Turnip cake fritters w/ prosciutto
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