Savory Daikon Pudding

Saute sausages in pot over medium heat until fat is rendered and sausages are lightly crisp, about 5 minutes. Add the scallions and saute 2 minutes. Stir in shredded daikon, daikon juices, 1 cup water and dried shrimp. Lightly season with salt and pepper. Reduce heat to medium-low and cook until the daikon is translucent, about 20 minutes.

Add enough water to wok to come half way up sides. Place over high heat. Set a triple tier (or single, or double) bamboo steamer with lid on top. Bring water to simmer.

Meanwhile, whisk rice flour and 2 cups water in large bowl until smooth. Stir daikon mixture into batter. Spoon batter into three 7-inch diameter ramekins with 2-inch-high sides. Place one filled ramekin on each of three bamboo racks. Cover with the lid. Steam until translucent or a knife inserted in the center of puddings comes out clean, about 25 minutes. Remove puddings. Dab off any excess water from atop puddings. Cool completely. Cover with plastic and refrigerate overnight.

Carefully run small sharp knife around edges of puddings to loosen. Invert puddings onto a clean surface such as a cutting board. Cut puddings into 1/4-inch thick slices. As you get to the middle of the pudding, cut the slices in half crosswise.

Heat 1 teaspoon oil in large non-stick skillet over medium-high heat. Working in batches, cook pudding slices in skillet until golden, crisp and heated through, adding more oil as needed, about 5 minutes per side. Serve with a mixture of soy sauce or oyster sauce and chili-garlic paste for dipping.