In a saucepan, boil the daikon with 1 1/4 cups of water and a pinch of salt. Cook until soft, about 6 to 8 minutes. Drain well. In a large bowl, mix rice flour, salt, pepper and sugar. Stir in 1 1/4 cup of water until mixture is smooth. Add the drained daikon, lapchong and dried shrimp then transfer mix to a 2 quart saucepan and cook on medium heat, constantly stirring. The mix will come to a boil and start to thicken. Immediately pour mixture into a 10-inch cake pan that has been oiled and lined with oiled parchment. Place pan in steamer for 1 1/2 to 2 hours until set. Remove cake from steamer and allow to cool completely before slicing into 1/2-inch slices. In a non-stick pan add a touch of oil and pan fry both sides of slices golden brown.
OYSTER RAGOUT:
In a small saucepan coated with oil, caramelize the shallots. Add the oyster sauce, sugar and chicken stock. Reduce by 50 percent. Check for seasoning. Add butter. Add oysters to just warm them.
PLATING On small plates, cover with oyster ragout and top with hot turnip cake. Garnish with scallions.
Drink Recommendation: Chrysanthemum and Jasmine Tea

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2687.53 Kcal (11252 kJ)
Calories from fat	459.09 Kcal
		% Daily Value*
Total Fat	51.01g	78%
Cholesterol	439.37mg	146%
Sodium	6936.94mg	289%
Potassium	3544.45mg	75%
Total Carbs	384.14g	128%
Sugars	60.11g	240%
Dietary Fiber	21.15g	85%
Protein	149.33g	299%
Vitamin C	69.5mg	116%
Vitamin A	0.1mg	5%
Iron	139mg	772%
Calcium	384.7mg	38%

Amount Per 100 g
Calories	96.57 Kcal (404 kJ)
Calories from fat	16.5 Kcal
		% Daily Value*
Total Fat	1.83g	78%
Cholesterol	15.79mg	146%
Sodium	249.26mg	289%
Potassium	127.36mg	75%
Total Carbs	13.8g	128%
Sugars	2.16g	240%
Dietary Fiber	0.76g	85%
Protein	5.37g	299%
Vitamin C	2.5mg	116%
Iron	5mg	772%
Calcium	13.8mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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