material:

     Back split tail shrimp 6.
     1 pc medium-size squid, cut into 1cm.
     Snapper take dagingya thinly sliced ​​6 slices
     Button mushrooms 1 / 2 slices for 2 cans.
     Young corn cut 1/2cm 3 pcs.
     Col 3 lbr large slices.
     Sliced ​​green onions 1 / 2 cm.
     Thin slices of ginger 1 vertebra.
     salt to taste.

How to cook :

Boil water 11 / 2 lt with ginger, put shrimp, squid, sliced ​​fish, and all vegetables.
Add salt and pepper
Close 3-4menit, sprinkle with scallions.
Serve while warm with chilli soy sauce.

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:

coatings:

     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.

Material:
500 g large shrimp Pacet, peeled, leaving tails
¼ teaspoon salt
¼ tsp pepper powder
oil for frying

Material Content:
50 g chicken skin
1 eggs, beaten off
1 tablespoon sesame oil
½ tbsp angciu
¼ tsp pepper powder
¼ teaspoon salt
1 stalk spring onion, thinly sliced
100 g bacon, diced small

Coatings Materials: (mix well)
1 eggs, beaten off
3 tablespoons flour
50 ml cold water
¼ teaspoon salt
¼ tsp pepper powder
 

Directions:
1. Slice the inside of the shrimp (do not drop out), sprinkle with salt and pepper, let stand for 30 minutes. Set aside.
2. Contents: enter the skin of chicken, egg, sesame oil, angciu, pepper and salt into a food processor, then process until smooth. Pour into a large container, add the chopped onion and bacon and stir well.
3. Take ¼ teaspoon of dough content, put in shrimp that have been dikerat. Then dip it in batter coating, fried in oil that has been boiled, fried until golden brown and dry, remove and drain. Serve in hot conditions.


For Serves 2

Recipe: Dahrani Princess
Test Kitchen: Club Nova
Food stylist: Popy Fitria