Pan-Fried Cantonese Turnip Cake with Dried Shrimp and Chinese Sausage

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-fried turnip cake cubes studded with savory dried shrimp and Chinese sausage, a beloved Cantonese dim sum delicacy. This Chinese-inspired seafood recipe (vegetarian option), ready in about 80 minutes, layers Chinese 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 250 calories and feeds 4, 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 4 Chinese cuisine 250 cal/serving

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Ingredients

2 cups Chinese radish (daikon), grated
1 cup rice flour
1 1/2 cups water
2 tbsp dried shrimp, soaked and chopped
2 tbsp Chinese sausage (lap cheong), diced
3 tbsp vegetable oil
2 stalks scallions, finely chopped
1 tsp salt
1/4 tsp white pepper
1/2 tsp sugar

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Instructions

Step 1: In a large bowl, combine 2 cups grated Chinese radish with 1 cup rice flour, 1 1/2 cups water, 1 tsp salt, 1/4 tsp white pepper, and 1/2 tsp sugar. Stir until a smooth batter forms.
Step 2: Heat 1 tbsp vegetable oil in a small pan over medium heat. Add 2 tbsp soaked and chopped dried shrimp and 2 tbsp diced Chinese sausage, frying for 2 minutes until fragrant. Add to the batter along with 2 finely chopped scallions and mix well.
Step 3: Pour the mixture into a greased 8-inch square pan and steam over boiling water for 45 minutes until set and firm.
Step 4: Let the turnip cake cool completely, then cut into 1-inch thick rectangles.
Step 5: Heat remaining 2 tbsp vegetable oil in a nonstick skillet over medium heat. Pan-fry the turnip cake pieces for 3-4 minutes on each side until golden brown and crispy on the edges. Serve hot.