• Shrimp 100 g
• Crab meat 100 g
• Pork lard 100 g
• Dried mushroom 4
• Sugar ½ teaspoon
• White pepper ½ teaspoon
• Salt ½ teaspoon
• Spring onion (sliced) 2
• Flowering chives (sliced) 2
• Sesame oil 1 teaspoon
• Noodle sheet 300 g (cut into 6x8 inch)
• Coriander leaves garnish
• Oil dash
• Fried garlic garnish

Sauce
• Chili 1
• Sweet soy sauce 3 tablespoons
• Rice vinegar 2 tablespoons
• Sugar 1 tablespoon
• Water 2 tablespoons
• Garlic 1 clove
• Ginger 2 sliced

1. Pound the chili, ginger, and garlic then bring to simmer with sweet soy sauce, vinegar, sugar, and water then let it cool aside
2. Soak the dried mushroom until soft, remove the core and cut into small dice
3. Blend shrimp and pork lard until smooth then bring out and mix with crab meat and mushroom season with sugar, white pepper, salt, and sesame oil. Add in sliced chives and spring onion then mix and knead all mixture.
4. Take the filling fill in the piping bag using 1cm piping tips. Piped lengthwise of the noodle sheet then role it tight
5. Boil the water in steamer, brush oil on the rack. Placed the noodle on the rack and steam for 4 minutes then again brush down the oil on the noodle before removing. Cut the noodle into 4cm long, place the noodle on the plate topped with fried garlic and coriander leaves as garnish then serve aside with the sauce