Basque Style Chai Tow Kway

Ingredients

In this Basque adaptation, the traditional Chai Tow Kway is infused with pimentón, a smoky Spanish paprika, to add a unique Basque flavor profile. The dish also incorporates high-quality ingredients commonly found in Basque cuisine, such as olive oil and fresh herbs, to enhance the overall taste and presentation. We alse have the original recipe for Chai tow kway, so you can check it out.

• 500g (1.1 lb) turnips, grated 500g (1.1 lb) turnips, grated
• 200g (7 oz) rice flour 200g (7 oz) rice flour
• 50g (1.8 oz) cornstarch 50g (1.8 oz) cornstarch
• 2 tablespoons pimentón (smoked paprika) 2 tablespoons pimentón (smoked paprika)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 100g (3.5 oz) dried shrimp, soaked and minced 100g (3.5 oz) dried shrimp, soaked and minced
• 2 Chinese sausages, diced 2 Chinese sausages, diced
• 2 spring onions, finely chopped 2 spring onions, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 8g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the grated turnips, rice flour, cornstarch, and pimentón. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat the olive oil in a large pan or wok over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the dried shrimp and diced Chinese sausages to the pan. Cook until the sausages are slightly browned and the shrimp is cooked through.
4. 4.
   Add the turnip mixture to the pan and stir-fry for about 5 minutes, or until the turnip cake is cooked and slightly crispy on the outside.
5. 5.
   Season with soy sauce, salt, and pepper to taste. Stir in the chopped spring onions and cook for an additional 2 minutes.
6. 6.
   Transfer the Basque Style Chai Tow Kway to a serving dish and garnish with additional spring onions, if desired. Serve hot.

Treat your ingredients with care...

• Turnips — Make sure to grate the turnips finely to ensure a smooth texture in the turnip cake.
• Pimentón — Use a good quality pimentón for the best flavor. If unavailable, you can substitute with smoked paprika.
• Chinese sausages — Look for Chinese sausages that are slightly sweet and savory. If unavailable, you can substitute with Spanish chorizo for a similar flavor profile.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the turnip mixture.
• Serve the Basque Style Chai Tow Kway with a side of Basque-style salsa verde for an extra burst of flavor.
• If you prefer a softer texture, steam the turnip cake instead of stir-frying it.

Serving advice

Serve the Basque Style Chai Tow Kway as a main course or as a delightful appetizer. Garnish with fresh herbs and spring onions for an added touch of freshness.

Presentation advice

Arrange the Basque Style Chai Tow Kway on a platter and drizzle with a swirl of olive oil. Sprinkle some pimentón on top for a pop of color. Serve with a side of Basque-style salsa verde for dipping.