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Using a mandolin, slice the daikon into very thin circles and set them aside. Mince the garlic cloves, and thinly slice the scallion, separating the white part from the green. Finely chop the shrimp and add it to a bowl.
To the bowl with the shrimp, add the egg white, 1 minced garlic clove, 1 tsp granulated erythritol, the white parts from the scallion, black pepper, salt, and 1 tsp fish sauce. Mix until all the elements are well combined. Place the mixture in the fridge for 10 minutes to marinate.
Heat the oil over medium-high heat until bubbly. Place the green part of the scallion in a heat-proof bowl. Pour the oil over the scallion and set aside to cool.
Lay half the sliced daikon pieces on a clean surface. Add 1 ½ tsp of filling to the center of each piece. Cover the filling with another daikon slice and press until the filling reaches the edge.
Add 1 tbsp of scallion oil to a large skillet with a lid. Place over medium-low heat and let the oil heat up. Add the dumpling pieces to the skillet and let them cook for 1 minute until slightly golden.
Flip the dumpling pieces and allow them to cook for another minute. Drop the heat to low, cover the skillet, and let the dumplings steam for 2 minutes or until the egg whites and shrimp are fully cooked.
Take the dumplings out of the skillet and place them on a serving plate. To make the dipping sauce, whisk 4 tbsp of water, 2 tbsp of granulated erythritol, 2 tbsp of fish sauce, 2 minced garlic cloves, and 1 tsp crushed red pepper in a bowl. Transfer to small sauce bowls.
Drizzle the dumplings with the remaining scallion oil. Garnish the dumplings with more sliced scallion and sliced red chili pepper. Serve with the dipping sauce.