In a large pan, add the grated turnips along with 2 cups of water. Cook over medium heat for about 10 minutes, stirring occasionally, until the turnips soften and release their natural juices. Remove from heat and set aside.

In a separate pan, heat a small amount of oil over medium heat. Add the diced Chinese sausage, dried shrimp, and minced dried shallots. Sauté for about 5 minutes until fragrant, allowing the sausage to render its fat and the shrimp to become slightly crispy. Stir in the soy sauce, sugar, salt, and white pepper, ensuring the ingredients are evenly coated. Remove from heat and set aside.

In a large mixing bowl, combine the rice flour with the remaining 2 cups of water, stirring until a smooth batter forms. Gradually add the cooked turnips along with their liquid, mixing well to avoid lumps. Fold in the sautéed sausage, shrimp, and shallots, ensuring an even distribution of flavors.

Grease a heatproof pan or cake mold and pour in the batter, smoothing the surface with a spatula. Prepare a steamer by bringing water to a boil, then place the pan inside. Cover and steam over medium-high heat for 25 to 35 minutes, or until the cake is fully set and a toothpick inserted in the center comes out clean. Remove from the steamer and allow it to cool completely for at least one hour before slicing.

Once cooled, cut the turnip cake into square or rectangular pieces. Heat a pan over medium heat with a little oil and place the pieces in a single layer. Pan-fry for 5 to 8 minutes per side until golden brown and crispy on the outside. Serve warm with your favorite dipping sauce.