Quantity for 10 servings
|3 cup||Cooking oil|
|50 g||Bean sprout|
|2||Scallion, thinly sliced|
|2 cup||Cabbage, shredded|
|50 g||Tapioca starch|
|200 g||All purpose flour|
|1 tsp||Coriander seed|
|1 tsp||Ground white pepper|
|0.5 tsp||Baking soda|
1Grind shallots, garlic, pepper, coriander seed, candlenut and salt into fine paste.
2In large bowl, combine the spices paste with flour, tapioca starch, egg, baking soda and water. Mix well until combine.
3Add all the vegetables into the bowl and mix well.
4Heat oil in a fry pan over medium heat.
5Pour the vegetable batter by using ladle spoon to the pan and deep fried until golden brown.
6Remove the heat, drain the excess oil and serve while warm.