10 pcs Brown Tofu, sliced diagonally into triangles
100 g Carrots, thinly sliced lengthwise
50 g White Cabbage
50 g Bean Sprouts
50 g Shrimp, coarsely chopped
50 g Ear Mushrooms, thinly sliced
50 g Leek, thinly sliced
2 g Salt
8 g Sugar
5 g Chicken Powder
9 g Oyster Sauce
30 ml Cooking Oil
20 g Garlic
30 g Shallots
30 g Red Cayenne
50 g Curly Red Chilies
30 ml Cooking Oil
125 g Wheat Flour
15 g Rice Flour
10 g Tapioca Flour
8 g Coriander Powder
4 g Turmeric Powder
5 g Chicken Powder
30 g Spring onion, sliced
5 g Sugar
300 Water
1 litre Oil