Pan-Fried Cantonese Turnip Cake with Dried Shrimp

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory turnip cake pan-fried until golden and crispy, studded with tender dried shrimp and fragrant Chinese sausage for a classic dim sum treat. This Chinese-inspired vegetarian recipe, ready in about 80 minutes, layers Chinese white radish (daikon), grated, rice flour, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 6 Chinese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, mix 2 cups grated Chinese white radish with 1 cup rice flour, 1 cup water, 1 tsp salt, and 1/4 tsp white pepper until fully combined into a thick batter.
  2. Step 2: Stir in 2 tbsp soaked and chopped dried shrimp, 2 tbsp finely diced Chinese sausage, and 2 tbsp chopped scallions evenly throughout the batter.
  3. Step 3: Pour the mixture into a lightly oiled 8-inch round cake pan. Steam over boiling water for 45 minutes covered tightly until the cake is firm and translucent.
  4. Step 4: Allow the cake to cool completely, then slice into 1/2-inch thick pieces. Heat 3 tbsp vegetable oil in a non-stick skillet over medium heat and pan-fry the slices for 3-4 minutes on each side until golden brown and crispy on the edges. Serve hot with soy sauce or chili paste.

Frequently asked questions

How long does Pan-Fried Cantonese Turnip Cake with Dried Shrimp take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Cantonese Turnip Cake with Dried Shrimp?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Cantonese Turnip Cake with Dried Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Cantonese Turnip Cake with Dried Shrimp for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Cantonese Turnip Cake with Dried Shrimp?

Chinese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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