-
Mix flour, cornstarch, egg
and salt together with 1/2 cup water to become a paste.
-
Set aside for a later use.
-
Halve tofu sheets.
-
Cut off the round edges to
become rectangular.
-
Soften mushrooms in water,
remove stem and then chop finely.
-
Soften dried shrimp in
water then chop finely.
-
Chop spring onions.
-
Cut chives into 0.5 cm
pieces.
-
Spread the tofu sheet.
-
Brush with flour mixture.
-
Sprinkle with a few spring
onion, chopped mushrooms, dried shrimp, chives and ham cubes.
-
Cover with 1 piece of tofu
sheet. Brush with flour mixture.
-
Repeat this process until
it is covered with the sixth piece of tofu sheet.
-
Poke with a toothpick or
fork to prevent swelling during deep-frying.
-
Heat 5 cups frying oil in
a wok (do not overheat it).
-
Deep-fry over medium heat
until crispy, scoop out and cut into bite sized and serve.
