Sift
plain flour, cornflour, sugar and salt. Add evaporated milk, beaten
egg and water. Work into batter consistency. Heat wok
with oil. Soak fritter mould in oil for a while. Lower heat. Take
out fritter mould and dip it in batter. Then put it in oil. Deep fry
until fritter separates from mould automatically. Continue to fry
fritters until golden. Wipe dry with oil absorbing paper. Allow to
cool. Can be store for one month.