Serves 2
Ingredients
Katsu Turnip Cake
1 tbsp dried shrimp
5 dried shiitakes
140g turnip, peeled and julienned
1 tbsp lap cheong
2 spring onions
1 shallot
1 tsp ginger, grated
1 tsp sesame oil
100g rice flour
¼ tsp salt
¼ tsp white pepper
1/3 cup flour
1 egg
1 cup panko
canola oil, for frying
Chili Shrimp Floss
3 dried chilies
1 tbsp dried shrimp
¼ tsp salt
¼ tsp white pepper
Dried Scallop Hollandaise
¼ cup dried scallops
½ cup yuzu sake
2 egg yolks
250g unsalted butter
Pickled Shiitakes
5 shiitakes
¼ cup reserved shiitake tea
¼ cup sherry vinegar
¼ cup water
Fried Scallops Strands
2 tbsp grapeseed oil
Sauteed Shiitakes
3 shiitake mushrooms
Poached Eggs
2 eggs
Instructions
To cook the Katsu Turnip Cake, rehydrate the dried shrimp and shiitake with 1 cup of hot water to make a tea.
Peel and finely julienne the turnip. Finely dice the lap cheong, spring onions, shallot, rehydrated dried shrimp and mushrooms. Reserve the shrimp and shiitake tea for later application.
Select a wok and a steaming basket at least 15cm in diameter. Grease a 12cm cake tin that fits inside the basket.
Place 1 tablespoon of canola oil and the sesame oil in the wok on a high heat and sauté the ginger with chopped aromatics until fragrant. Add the julienned turnip into the wok and sauté until al dente. Continue cooking the mixture with half cup of reserved shiitake tea until turnips are cooked through.
Combine rice flour, water, salt and white pepper in a small bowl then pour into the wok. Immediately toss to combine slurry with ingredients. Remove from the heat, continuing to mix.
Remove the mixture from the wok when the slurry has cooked through and congealed together to form a ball. Place into the cake tin.
Wipe the wok clean, then prepare with water to steam. Place the cake tin into the steaming basket and steam for 15 minutes. The turnip cake is set when a knife comes out clean. Remove and place in fridge to cool.
Place three cups of canola oil into a small saucepan and gently heat on a medium low heat.
Slice the turnip cake into two 8x4x4cm rectangular blocks. Place flour, whisked egg and panko crumbs into separate bowls and dredge the blocks into each component starting with flour, then egg, then panko until generously covered.
Place a crumb of bread into the hot oil, once it sizzles, the oil is ready to fry. Fry the turnip cake until golden brown. Remove from oil and place on a wire rack to drain. Set aside.
To prepare the Chilli Shrimp Floss, place all ingredients in a spice blender and blend until the dried shrimp is shredded into a floss. Set aside.
For the Dried Scallop Hollandaise, in a small saucepan, combine the dried scallops and yuzu sake. Cook on a medium heat and cook for 5-8 minutes until the sake quantity has reduced to 2 tablespoons. Remove scallops and set aside for the Sauteed Shiitakes.
In another saucepan, melt the butter over a medium heat.
In a metal mixing bowl, that fits over a saucepan, whisk the yolks and scallop reduction over a bain-marie until thickened. Once thickened remove from the heat, then slowly pour in warm melted butter, one tablespoon at a time while continuously whisking to prevent the sauce from splitting.
Prepare the Pickled Shiitakes by slicing mushrooms into quarters. Combine the liquid ingredients in a small bowl, then submerge the mushrooms into the brine. Set aside
In a small frying pan, heat up the grapeseed oil on medium heat. Pat dry the rehydrated scallops with kitchen towel then shred using your fingers. Shallow fry until golden brown then set aside on a paper towel to absorb excess oil. Retain oil for the Sauteed Shiitakes.
In the same small frying pan with the scallop oil, quarter three shiitake mushrooms and sear on medium high. Once browned on one side, deglaze the pan with two tablespoons of shiitake tea. Once the liquid is almost entirely reduced, remove from the glazed mushrooms and set aside.
To cook the Poached Eggs, in a small saucepan, heat 2 cups of water until bubbles just begin to form on the bottom. Use a spoon, swirl the water to create a vortex then crack one egg into the center. Cook the egg for two and a half minutes or until the whites are just set and the yolk is still viscous, then remove with a slotted spoon. Set aside on paper towel and season with one pinch of salt.
To serve, place a fried turnip cake on each plate then sprinkle one teaspoon of dried shrimp floss on top. Adjacent to this, layer one teaspoon of fried scallop strands, divide the pickled and sauteed mushrooms between each plate top with a poached egg on each. Spoon two generous tablespoons of hollandaise sauce on top of the poached egg.
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