Rehydrate mushrooms and shrimp by covering with boiling water for at least one hour. Once softened, chop into small cubes. Reserve the flavoured soaking liquid for later.
Add lup cheong to a wok and sauté, rendering out the fat. Add shiitake mushrooms and shrimp, and cook until they become aromatic. Remove from wok and set aside.
Added shredded daikon to the wok and toss around until it begins to wilt. Pour in reserved soaking water, cover with lid and let daikon simmer for around 5-7 minutes until it is soft and cooked all the way through.
Drain daikon, pressing out the liquid - reserve one cup and set aside to cool completely. Return strained daikon to the wok along with lup cheong, mushrooms and shrimp. Stir all ingredients together with the heat turned off.
Once your strained liquid has cooled completely, add rice flour and corn starch and whisk until well combined. Pour into daikon mixture, along with sesame oil, salt, sugar, white pepper and chopped spring onion. Stir well before turning the heat back on again to medium low. As you stir, the liquid and daikon should come together to a thick sticky mixture.
Prepare a rectangular glass dish or loaf pan by brushing lightly with vegetable oil. Transfer in your batter, smoothing out the top. Place dish into a prepared steamer with plenty of water, cover and steam for 60 minutes until cooked.
Once cooked, remove your turnip cake from the steamer and set aside to cool before placing into the fridge. Allow the cake to cool completely as this will make it easier to slice. I recommend at least six hours, preferably overnight.
To serve, slice chilled Lo Bak Go into one centimetre thick slices. Brown both sides in a heated frypan with a little oil until warmed through and golden on the outside.
Arrange on a plate and served sprinkled with extra spring onions and hot chilli sauce and soy sauce on the side for dipping.