(Makes 1 Cake)
2 pounds Chinese turnip, grated 1 ounce dried shrimp 2 cups dried Chinese mushrooms 5 1/2 ounces Chinese sausage 1 tablespoon oil 3 green onions, thinly sliced 3 teaspoons sugar 3 teaspoons Shaoxing wine 1/4 teaspoon white pepper 2 tablespoons cilantro 1 2/3 cups rice flour cooking oil
Cover the turnip with boiling water in a large bowl and let sit for 5 minutes. Drain the turnip, reserving the liquid, and cool. Squeeze out any excess liquid and set aside.
Soak the dried shrimp in hot water for one hour, then drain, adding any remaining liquid to the reserved turnip water.
Soak the mushrooms in hot water for 30 minutes, then drain, adding any remaining liquid to the reserved turnip water. Remove the stems and dice finely.
Steam the sausage on a plate in a bamboo steamer for 10 minutes. Remove and dice finely.
Heat a wok over high heat, add the oil and return to high heat. Stir fry the sausage for 1 minute, then add the shrimp and mushrooms and stir fry for 2 minutes. Add the spring onion, sugar, rice wine, pepper, turnip, coriander and rice flour, tossing to combine. Add 2 cups of the reserved turnip, shrimp and mushroom liquid, mixing well.
Place the mixture in a greased 10 inch square cake pan (or smaller pans if your steamers are small). Cover and steam the pan in a wok for 1 1/4 to 1 1/2 hours or until firm, replenishing the boiling water as it runs low in the wok.
Remove the pan and refrigerate overnight. Remove the cake from the pan and cut into 2 inch squares that are 1/2 inch thick.
Heat a wok over high heat, add 2 tablespoons of oil and heat until very hot. Fry the turnip cake until both sides are golden and crispy. Serve immediately.