Ginger Shrimp with Tokyo Turnips

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.