In medium mixing bowl, combine egg, milk, water, and caramelized fish sauce, whisking together until smooth, then slowly add AP flour, continue whisking, adding ap flour gradually until a smooth batter is formed, pass through chinois and rest in cooler overnight.

The next day, temper batter before service, then pour 45 g in square molds with hot wild almond oil, bake at 230°C for 24 mins.