In a food processor, add tapioca flour, water, egg, leek, celery, egg noodles, garlic, salt, pepper, chicken powder and mix well. The batter should be completely minced and blended together.

Take about 100 g of batter and shape it well like a meatball. Repeat for all and set aside.

In a pot, fill half with water and bring it to a boil.

Once it comes to a boil, add in the meatballs and cook well. When the meatballs starts to float, they are cooked.

Drain and let it dry at room temperature.

Once cooled, cut them into thin 3mm slices, like a cracker. Repeat for all.

In a pan with hot oil, add in the sliced meatballs and fry it until they are slightly brown and crispy.

Drain off excess oil.