Tuesday 27 October
We are enchanted with the white Hakurei turnips that are still turning up at the Farmers' Market, and can't miss buying a little bouquet each week. On the hunt for suitable recipes for them, we came up with this. (What Classicist wouldn't love a blog called The Garum Factory?)
We actually have the dried shrimp the recipe calls for, but wanted a full meal, so we left those out and defrosted a pound of regular shrimp instead. Marinated them in Shao xing wine, sesame oil, salt, and white pepper, and after we had cooked the turnips and cleaned the wok, stir-fried them with batons of spring ginger.
So the turnips made a tasty nest for piquant shrimp.