250g Tapioca Flour
250g Wheat Flour
4g White Pepper Powder
20g Leeks, thinly sliced
5g Chicken Powder
300ml Hot Water
500ml Cooking Oil
70g Chili Sauce
30g Tomato Sauce
20g Oyster Sauce
7g Rice Vinegar
In a bowl, add tapioca flour, wheat flour, white pepper, leek, chicken powder and salt. Mix well.
Gradually add hot water into the dry ingredients and stir constantly so that it comes well together.
Knead the dough by pushing downwards and outwards with your palm.
Once it comes in together as a smooth ball, take about 10 g of dough and roll it into a ball.
In a medium saucepan, add 1 litre of water and bring it to a boil.
Add the cilor balls into the boiling water and cook well until it floats. Remove and set aside.
Take a skewer and thread 4-5 balls into the skewer.
In a bowl, beat the eggs and coat the skewers with the egg.
Deep fry the cilor skewers in hot oil until golden brown. Repeat for all.