Cook the Book: Asian Fried Turnip Paste

201000505-asianfriedturnip-primary

Course Side Dishes

Ingredients in this Recipe

1 1/4 pounds turnips, peeled
1 cup water
1 heaping teaspoon Maldon sea salt
1 large green chili, seeded (for less heat) if preferred
1 rounded tablespoon peeled and finely grated fresh ginger
1 to 2 tablespoons chili oil
1 to 2 tablespoons sugar, to taste
1/3 cup dried porcini mushrooms
1/4 cup Chinese rice wine
2 garlic cloves, peeled
2 tablespoons lemon juice
2 to 3 tablespoons sesame oil
2/3 cup canned water chestnuts, drained
2/3 cup sesame seeds
3 tablespoons finely grated ginger (juice saved!)
3/4 cup rice flour (an Asian brand, if possible, but not the glutinous variety)
4 tablespoons mirin (Japanese cooking wine)
6 scallions, trimmed
cilantro sprigs
Finely pared zest of 1 lemon (use a potato peeler)
soy sauce

Recipe Preparation

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