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Half a pound of squash (one can use almost any kind of squash, or even winter melon), one egg, one cup flour, one cup cornstarch, one green onion, one red pepper.
Spices:
half a teaspoon of salt, half a teaspoon of MSG (optional), half a teaspoon of white pepper powder.
Procedure:
1) Peel squash or winter melon and cut into strips of about half an inch in width.
2) Mix flour with egg to form batter. Coat squash with cornstarch before dipping in batter.
3) Heat up wok. Pour in three cups of oil. Heat oil to about 120 C. Deep fry squash (or winter melon) until they turn golden brown. Drain.
4) Remove all but one tablespoon of oil. Add red pepper and green onion. Add spices and squash and stir-fry. Serve.
