1. Cut the shrimps in half; drain the pickles and cut into small pieces; cut the leeks into 3cm long sections.
2. Add egg, chicken essence, a little salt, pepper and some water into low gluten powder to make a flowing paste.
3. Mix the shrimps, leeks and pickles into the batter.
4. Pour a little oil into the frying pan, pour the batter into the pan and fry well, cut into pieces before eating and dip in the sauce.