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Bahan kulit:
5 sudu besar tepung beras
1 sudu besar tepung ubi
Garam secukupnya
1 biji telur Gred C, dipukul sedikit
240-250 ml air
Minyak untuk menggoreng

Bahan inti:
2 sudu besar minyak
4 ulas bawang merah, dicincang halus
200 gm hirisan lobak merah
200 gm hirisan sengkuang
60 ml air rebusan ayam
1 sudu teh kicap cair
Garam, serbuk lada sulah secukupnya

Bahan sos:
4 biji cili merah, dibuang biji
1 ulas bawang putih, dicincang halus
2 sudu besar sos cili Thai
1 sudu besar cuka
80-100 ml air masak
Gula, garam secukupnya

Cara membuatnya:
1. Satukan semua bahan kulit. Tapiskan ke dalam mangkuk.
2. Panaskan acuan, celup ke dalam adunan tadi dan goreng hingga keemasan.
3. Untuk inti: Panaskan minyak, tumiskan bawang merah.
4. Bila bawang keemasan, masukkan semua bahan lain. Kacau hingga kuahnya agak kering.
5. Kemudian angkat dan biar sejuk.
6. Untuk sos: Kisar semua bahan hingga sebati. Tambah sedikit air lagi jika perlu.

Sumber : Buku BELAJAR MEMASAK 2 terbitan Alaf 21.

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salam.dulu2 masa muda mak teh selalu buat nih,resepi amy beh,tapi,bila dah asyik dok berpindah kesana sini,acuan pun dah hilang,mak teh rasa selepas tgk ni,nak buat la n karipap pusing tu..tapi nak guna senduk air gula yg kecil tu boleh kan,tapi x ada la lekuk2 tu..thanks chef,selamat hari guru,maaf lambat ya

salam.dulu2 masa muda mak teh selalu buat nih,resepi amy beh,tapi,bila dah asyik dok berpindah kesana sini,acuan pun dah hilang,mak teh rasa selepas tgk ni,nak buat la n karipap pusing tu..tapi nak guna senduk air gula yg kecil tu boleh kan,tapi x ada la lekuk2 tu..thanks chef,selamat hari guru,maaf lambat ya

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