Rinse the dried scallops, shrimp, and mushrooms under cold water quickly, then soak them in 1 cup of hot water for at least 1 hour (3 hours for scallops) until fully hydrated. Reserve the soaking water.

Shred the scallops, finely dice the mushrooms, and chop the dried shrimp.

Peel the daikon and shred it into juliennes.

In a wok, cook the Chinese sausage over medium-low heat until browned (about 5 minutes), then add the mushrooms, scallops, and shrimp. Sauté for 3 minutes until fragrant.

Remove the protein mixture from the wok and add the julienned daikon, tossing for 2-3 minutes until it’s slightly wilted. Pour in the reserved soaking water and cover, cooking for 7-10 minutes until the daikon is soft and translucent.

Drain the daikon cooking liquid into a bowl, allowing it to cool slightly.

In a large bowl, combine the daikon with the sautéed shrimp mixture, sugar, salt, pepper, and oil off heat.

Whisk the rice flour and tapioca starch into the warm daikon liquid until smooth. Carefully add it to the daikon mixture, stirring until evenly mixed.

Turn the heat back on to medium and cook, tossing the combined mixture for about 2 minutes until thickened.

Grease a pan generously and pour the mixture in, smoothing out the top with a spatula. Steam over boiling water for 1 hour.

Once done, let it cool for at least 30 minutes, then cut into 1-inch thick pieces.

Heat a nonstick pan over medium heat and fry the slices until browned on both sides (about 3-4 minutes each). Serve hot with soy sauce and sweet Sriracha for dipping.