Boil the radish in a pot of water for about 5-7 minutes, until radish turns translucent. Drain away water and squeeze radish to remove excess water.
In a frypan, stir fry the sausages, mushrooms and shrimps for about 5 minutes.
Add cooked radish into frypan and stir fry for a short while.
Mix the rice flour, cornstarch and soaking liquid together in a bowl to form a batter. Reduce the fire to the lowest setting, then add batter into frypan and mix all ingredients together until even.
Pour mixture into a well-oiled metal tin or glass pan and cover with aluminium foil, then steam over high heat for 40-50 minutes.
Once done steaming, rest for at least 30-60 minutes before eating. Or keep refrigerated overnight and pan fry or deep fry the next day until golden brown.