Steamed turnip cake (daikon cake)

Peel the daikon and shred it into strings with a julienne peeler, or grate or hand-slice it; set aside.

Soak the dried shrimp, shiitake and dried scallops in hot water until fully hydrated, at least a few hours (scallops take longer). Keep the soaking water.

Roughly chop the shrimp, finely dice the mushrooms and the unsoaked Chinese sausage, and shred the scallops into fibers.

Render the fat from the sausage over low heat so the sweet sausage does not burn.

Add the scallops, shrimp and mushrooms and saute until toasted, aromatic and starting to pop; remove from the pan.

In the same pan, toss the daikon until slightly wilted; add the soaking water, leaving the grit at the bottom.

Cover with a lid and cook on low, stirring now and then, until completely soft, about 7 to 10 minutes.

Drain the daikon in a sieve, saving the liquid, and press until no water pours out; measure 1 cup of liquid, adding water or pouring off extra. Cool the liquid until just warm.

Return the daikon to the wok with the sausage and seafood mix, heat off, and toss to distribute.

Whisk the rice flour and a little tapioca starch into the cooled liquid until no lumps remain; it must not be hot or the flour cooks.

Stir the batter into the daikon with the heat off; season with a little salt, sugar, plenty of white pepper and a little oil.

Over medium heat, stir and scrape the bottom until it becomes a thick paste and the liquid no longer pools away from the daikon; turn off the heat.

Pack into a parchment-lined seven-inch round cake pan and smooth, leaving no gaps at the sides.

Steam, covered, in a bamboo steamer over a pot for one hour (an hour and a half for a triple batch). It is done when a toothpick comes out with translucent, creamy residue, or a thermometer reads 200 or above.

Cool completely to room temperature, run a flat utensil around the sides and turn out.

Cut into inch-thick slices, shingle on a plate, garnish with green onions and serve with soy sauce and sriracha for dipping.