- 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.
- Add beaten egg and 1 tbsp of oil into the mixture and mix well. Set aside.
- 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.
- 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.