Szechuan Pepper Crust Singaporean Chwee Kueh

Method

1. Mix Szechuan pepper and ginger into the soy sauce. 1: Proceed with step 1 as written. 2: Proceed with step 2 as written. 3: Proceed with step 3 as written. 4: Proceed with step 4 as written.
2. Mix rice flour, tapioca flour, and water to make a smooth batter.
3. Pour into molds and steam for 10 minutes.
4. In a pan, cook shrimp, egg, soy sauce, and bean sprouts.
5. Place mixture on top of steamed rice cakes.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.