1. Soak the dried shiitake and dried shrimp separately in lukewarm water for 30 minutes, then squeeze out and chop finely; cut the Chinese sausage into small dice.
2. Heat the oil in a wok and stir-fry the sausage, mushrooms and shrimp for 2 minutes until fragrant; set aside.
3. Peel the daikon, grate it coarsely and cook it covered with the water, salt, sugar and white pepper for 15 minutes until translucent and soft.
4. Off the heat, gradually stir the rice flour into the hot radish, then the fried topping, until you have a thick, even mixture; smooth it into an oiled tin of about 20×20 cm.
5. Place the tin in the steamer and steam over rapidly boiling water for 45-50 minutes until a chopstick inserted in the centre comes out clean; cool completely and ideally chill overnight.
6. Cut the cooled cake into 1 cm slices and fry them in a little oil for 3-4 minutes on each side until crisp; serve sprinkled with spring onion, with oyster sauce.
Tip: A favourite of the Cantonese New Year table and dim sum baskets. It slices best cold after a night in the fridge; you can also serve the crisp slices with chilli oil or XO sauce.
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