Mix rice flour, wheat starch, potato flour, water and seasoning to make a batter.
Combine shredded radish with hot water in a saucepan and cook over a gentle low heat for 10 minutes until radish is soft.
Add in oil and sesame oil and stir in dried prawns and Chinese sausage. Mix in batter and stir with a wooden spatula. Cook over medium low heat until mixture turns into a sticky paste.
Transfer into a greased 20cm cake tin and smooth the surface with a plastic spatula. Steam over rapidly boiling water for 45-50 minutes or until kuih is set and firm. Cool thoroughly before cutting into slices.
Heat 1-2 tablespoons oil in a non-stick saucepan and fry the slices for 1-2 minutes on both sides or until lightly golden. Serve with chilli sauce.