20 minutes
3 Servings
Stir-fry
Chinese cured sausage (Lap Cheong) — 2 links
Chinese liver sausage (Yong Cheong) — 2 links
Sakura shrimp — 25g
Turnip cake (Radish cake) — 350g
Bean sprouts — 50g
Chinese celery — 10g
Leeks / Garlic leeks (Green garlic) — 100g
Red chili pepper — 2 pieces
Shallot sauce — 2 tablespoons
Salt — A pinch
Potato starch — A pinch
White pepper powder — A pinch
1
Turnip cake: Cut into 3x6 cm pieces. Sausages: Dice into large cubes. Red chili pepper: Slice. Green garlic: Shred finely. Set aside.
2
Heat cooking oil in a pan. Lightly coat the turnip cake pieces with a little potato starch. Fry them in oil at 180°C until golden brown, then remove and set aside.
3
In a separate pan with hot oil, quickly fry the Sakura shrimp over high heat for about 1 minute, then remove and set aside.
4
In the pan, stir-fry the shredded green garlic, sliced chili pepper, and diced sausages together with the shallot sauce until well combined and fragrant.
5
Add the bean sprouts and the fried turnip cake into the pan, tossing everything together. Season with a pinch of salt and white pepper powder.
6
Just before removing from the heat, sprinkle the crispy Sakura shrimp and Chinese celery over the dish, give it a final mix, and serve!
