250g of dried rice flour, 2 slices of toast ham, 30g of shrimp, 20g of shredded onion, 5g of shredded red sweet pepper 1 5g, 50g of shredded green pepper15g, 50g of mung bean sprouts, 80㏄ of water,1and12 teaspoons of curry powder.

working methods

1. Blanch the dried rice flour in boiling water, take it out immediately after the water boils again, put it on a plate, cover another plate, stew thoroughly and cut it short.

2. Blanch the shrimps until cooked; Slice the ham and set it aside.

3. Hot pot, pour salad oil, add shredded onion and curry powder, stir fry until fragrant, add shredded green pepper, shredded red sweet pepper and mung bean sprouts, and stir fry for 2 minutes on low heat.

4. Method 3: Add water, salt and fine sugar to taste, and finally add the rice flour of method 1 and fry until the water is dry.