2 tbsp water chestnut flour (substitute cornstarch)
1/4 tsp. salt, or to taste
10 tbsp (150ml) vegetable oil for deep-frying
1/4 tsp. cornstarch (corn flour)
14oz (400ml) milk
1/4 tsp. baking soda
1/4 tsp. MSG or 1/4 white sugar
Beat 11 egg whites. Add salt and water chestnut flour into milk. Stir in egg white and mix well.
Mix the shrimps with the marinade and let stand . Cook the chicken liver in boiling water until barely cooked, remove and drain.
Heat 4 tbsp of the vegetable oil in a wok over medium heat to210oF (100oC), or until small bubbles appear around a piece of green scallion or ginger tossed into the oil. Add the shrimps and chicken liver, and fry just long enough to seal in the juices. Remove and drain well.
Heat 6 tbsp oil in the wok over low heat to just warm. Gradually add the milk, stirring in only one direction until the milk thickens. Add the shrimps, chicken livers, and ham. Cook , stirring until the milk is cooked. Remove in a dish. Sprinkle with the deep-fried olive nuts, and serve.