1 1/4 pounds turnips, peeled
1 cup water
1 heaping teaspoon Maldon sea salt
1/3 cup dried porcini mushrooms
6 scallions, trimmed
1 large green chili, seeded (for less heat) if preferred
1 large red chili, seeded (for less heat) if preferred
2 garlic cloves, peeled
2/3 cup canned water chestnuts, drained
1 rounded tablespoon peeled and finely grated fresh ginger
2 teaspoons Sesame Paste (recipe follows)
1 tablespoon Ginger Syrup (recipe follows)
1/4 cup Chinese rice wine
3/4 cup rice flour (an Asian brand, if possible, but not the glutinous variety)
2 to 3 tablespoons sesame oil

To serve
soy sauce
cilantro sprigs
2/3 cup sesame seeds
3 tablespoons finely grated ginger (juice saved!)
1 large garlic clove, peeled
2 tablespoons light soy sauce
4 tablespoons mirin (Japanese cooking wine)
1 to 2 tablespoons chili oil
1/3 to 1/2 cup sesame oil, plus a little extra to serve
2 tablespoons lemon juice
1/2 cup warm water
1 to 2 tablespoons sugar, to taste
2 cups (scant) granulated sugar
1 1/2 cups water
Finely pared zest of 1 lemon (use a potato peeler)
1 1/2 cups peeled and coarsely grated fresh ginger