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

By · Reviewed by AislePrompt Editorial · ·

Golden pan-fried turnip cake cubes studded with savory dried shrimp and Chinese sausage, a beloved Cantonese dim sum delicacy. This chinese-inspired seafood (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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Pour the mixture into a greased 8-inch square pan and steam over boiling water for 45 minutes until set and firm.
  4. Step 4: Let the turnip cake cool completely, then cut into 1-inch thick rectangles.
  5. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Fried Cantonese Turnip Cake with Dried Shrimp and Chinese Sausage 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 and Chinese Sausage?

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 and Chinese Sausage?

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 and Chinese Sausage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Pan-Fried Cantonese Turnip Cake with Dried Shrimp and Chinese Sausage vegetarian option?

Yes — this recipe is tagged vegetarian option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes