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material:
100 gr squid small size and peeled
2 sheets nori
to taste cooking oil for frying
chili sauce for serving
Coatings Materials squid:
400 gr out of white, crushed
200 grams of meat snapper
1 teaspoon salt
1 / 4 teaspoon ground pepper
1 cm ginger, grated
5 lbr spinach leaves, trimmed and finely chopped
2 eggs btr
2 cloves garlic, finely chopped
1 tablespoon fish sauce
Method:
fish puree in blender until smooth
Mix with other coating materials
o'clock pm until dull
Fill in the squid with a compacted, set aside
squid:
Flatten remaining dough 1 cm thick coatings squid on plastic
spread your pieces nori. Add the squid thin batter coatings only.
Place 2 pieces of squid in the middle and then roll contents
with plastic wrap and cover with a clean cloth.
steamed 30 minutes
once cooked, fried until brown.
cut into wedges and serve with chilli sauce.
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