生酮蘿蔔糕 Low Carb Chinese Turnip Cake

Peel and grate the turnip into fine strips

In cold water, add 1 tablespoon of salt, then bring the turnip and water to a boil. Drain and rinse under cold water, then pat dry.

Add Chinese sausage into boiling water for 1 minute.

Remove the sausage and remove the outer skin, and dice finely.

In a medium heat, dry pan, add the sausage and sauté until the fat renders.

Add diced mushrooms and shrimp, then add wine and quickly sauté.

Turn off the heat.

Mix in the turnip and add the remaining seasoning, EXCEPT cornstarch, and taste-test to make sure the turnip is flavorful to your liking.

In a mixing bowl, combine the turnip mixture with cornstarch and mix well.

Using your hands, gather the turnip mixture and squeeze gently into your palm to form a ball. If you have excess liquid, ring it slightly dry and form a loose ball. It’s okay not to be completely sticky. Trust the process.

Place cakes on a baking sheet lined with baking paper or a lightly oiled dish, and steam for 20 minutes until set. Alternatively, spray with oil, then air fry for 20 minutes at 200 °C.

Turnip cake will be sticky when hot. Let it cool for 5 minutes, then serve slightly warm. Reheat in an air fryer, pan fry again or re-steam as desired.