Blend shrimp, chicken thigh fillet, garlic, fried onions, ice water, and ice cubes until smooth. 

Add the remaining ingredients listed in the recipe. Stir until everything is evenly mixed. If needed, adjust the seasoning by adding more salt, pepper, sugar or chicken powder.

Heat oil in a medium-sized frying pan over medium heat. 

Transfer the mixture into a medium-sized bowl, then shape it into round balls like meatballs and fry in the warm oil until half-cooked.

After they're half-cooked, take each fried ball out and cut the top but don't cut through. Fry again until they turn golden brown, pressing the surface to make them bloom. Remove and set aside.

For the sauce, blend red curly chili, garlic, and ⅓ cup water until smooth. Pour into the pan and then add 1 cup water, salt, sugar, mushroom powder, and vinegar. Cook until it boils. Add 1 tbsp of cornstarch dissolved in 1 tbsp of water, then cook until it thickens slightly. 

Serve immediately while it is still warm, enjoy!