How to make it
Heat 1 tbsp oil in a wok or pan and stir-fry bok choy and shiitake mushrooms until fragrant. Set aside in a bowl to cool. Add mashed shrimp to the bok choy and shiitake mushrooms and combine with seasoning mix. Stir until thicken.
Spread the mixture over bean curd skin. Cover with another piece of bean curd skin.
Steam bean curd skin over high heat for 5 mins until cooked. Set aside to cool then, cut into 6 pcs of dumplings.
Prepare the dipping sauce by mixing both ingredients together. Set aside.
Coat dumplings with batter. Heat oil to 180°C and fry until golden browned. Drain and serve with dipping sauce.