250g rice flour
76g tapioca flour
38g corn flour/ corn starch
50g oil
900 ml water
Filling:
1/2 cup dried shrimp, soaked and rinsed
6 stalks green onions/ scallions, sliced
Sauce:
(Just boil the ingredients together)
Note: As the dipping sauce provides most of the flavours in this dish, it is quite important to use a good brand of light soy sauce, my preferred choice is Yuen Chun - product pictured above.
100ml soy sauce
100ml water
60g sugar
2 stalks scallions
2 pieces ginger
Method:1. Mix the flours together in a large bowl. Add in the oil while slowly kneading with your other hand.
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