Directions

• Tempura Batter
• Add corn flour, rice flour, plain flour and baking powder in a bowl. Add sufficient water to obtain a custard-like consistency. Set aside till frying.
• VRAB filling
• Add VRAB, garlic powder, onion powder, white pepper, and corn starch in a bowl and mix thoroughly.
• Scoop out 10g VRAB filling to roll it into a ball shape patty
• Freeze them for about half an hour
• Take out from the refrigerator and prepare 2 wide shallow bowls, one with the breadcrumbs and one with the tempura batter.
• Roll the VRAB filling into the flour, dip them in the beaten egg, and finally roll them through the breadcrumbs, ensuring they are completely covered.
• Place them on a plate or tray until ready to fry. 
• Add vegetable oil to a pot so that it's at least a couple of inches deep and heat it over medium-high heat.
• Fry these in batches and only fry about 4 or 5 at a time, it also depends on how big your pot is. You may need to roll them around to ensure they get golden.
• Place them in a towel-lined bowl to cool.