Ingredients
8 oz. Thai Gold headless shrimp
1 whole turnip
½ cucumber
1 slice ginger

Marinade
1/2 teaspoon salt
1/6 teaspoon sugar
pepper to taste
1 teaspoon corn starch

Seasoning
1/2 cup chicken stock
1/6 teaspoon each salt and sugar
1 teaspoon corn starch

Method

1. Shrimp washed, towel dried and deveined. Beat shrimp until it becomes a paste.
   
2. Add marinade and mix well. Then refrigerate for 2 hours to be used.
   
3. Turnip washed, peeled and cut into rolls of approximately 3/4” high. Scoop out the centre of each roll and boil the hollow rolls for 10 minutes in hot water with the ginger slice.
   
4. Rinse them in cold water and drain. Then apply a thin layer of corn starch to the inside of each roll and stuff in shrimp paste.
   
5. Arrange them neatly onto a serving plate and steam in high heat for 5 minutes. Boil the seasoning and pour it over the steamed rolls.
   
6. Garnish it with cucumber slices and serve.