Cut beancurd into thick slices. Dip in egg white and coat with tapioca flour. Deep-fry in hot oil till golden and crispy. Dish out and drain on absorbent paper kitchen towels.
Scald carrots, button mushrooms and Pacific clams in hot water for 2 to 2 1/2 minutes. Drain. Bring half a saucepot of water to a boil. Add chicken stock granules, sugar, salt and pepper. Add fatt choy and simmer for 5 to 6 minutes. Drain well. Set aside.
Arrange all ingredients in a plate. Heat oil and sesame oil in a wok, fry garlic till fragrant. Add seasoning and drizzle in thickening. Dish out and pour sauce over ingredients in the plate and serve immediately.