Directions

To Cook

1. Mix flour and glutinous rice flour in a bowl, and make a hole in the centre. Add water gradually and stir well. Pour the mixture through a sieve.
2. Add beaten egg and 1 tbsp of oil into the mixture and mix well. Set aside.
3. In a pan, heat 1 tbsp of oil. Sauté dried shrimps, preserved radish and spring onions. Drain off oil and add into the batter mixture. Mix in chicken bouillon powder and sugar until well combined.
4. Heat oil in pan and add a portion of mixture and spread it evenly. Pan fry over low heat for 2 mins each side until golden brown. Repeat for the remaining mixture. Serve with dipping sauce.