Shredded Daikon Pancakes (萝卜丝饼 Luo Bo Si Bing)

Peel the daikon. Use a mandolin slicer to slice the daikon into super-thin slices. Alternatively, cut the daikon into super-thin slices by hand with a sharp chef's knife. Put all the thinly-sliced daikon in a medium mixing bowl. Add 1/2 teaspoon of kosher salt, mixing well. Let it sit for at least 5 minutes to release water.

In another medium mixing bowl, add 1/4 cup of all-purpose flour, and ~1/3 cup of water, mixing thoroughly until a thin flour mixture forms. Break 1 large egg into the flour mixture and mix well.

Use both hands to shape the daikon slices into a ball and squeeze all the water out. Put the daikon slices into the egg-flour mixture. Add another 1/8 teaspoon of kosher salt, 1/4 teaspoon of sugar, 1/8 teaspoon of ground ginger, and 1 tablespoon of dried small shrimp. Mix everything.

Heat a large non-stick pan under medium heat. When the pan is warm, add 1 tablespoon of vegetable oil. Scoop out around 1/4 of mixture to the non-stick pan and gently pat it with a spatula to form into pancake shape. Keep repeating the same procedure until all the daikon mixture is used.

Cook each side for 2 to 3 minutes. Flip the daikon in between to cook the other side. When both sides are golden brown, turn off the heat. Transfer all the pancakes to a plate. Enjoy either warm or cold.