Crispy fried shrimp rolls, crispy, chewy, mixed with the crunchiness of shrimp. The sweetness of seafood, the aroma of octopus, lemon leaves, the typical taste of pan-fried dishes.
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Crispy fried shrimp rolls, crispy, chewy, mixed with the crunchiness of shrimp. The sweetness of seafood, the aroma of octopus, lemon leaves, the typical taste of pan-fried dishes.
M: tablespoon - m: teaspoon
- Chicken eggs: take the white.
– Cooked zucchini: Chop 1M of ripe zucchini, 3M of tapioca juice
– Preliminary processing of squid : Cut squid into 1cm thick slices, marinate with 1/3m AJI-NO-MOTO® UP multi-purpose seasoning powder, 1M onion and garlic juice, 1/2m pepper.
– Shrimp paste : Leave 3 shrimps to cut into diced shrimp, mix in shrimp paste. The rest, brush shrimp & squid heads with 1M carcass of onion and garlic, 1M head of minced scallions, mix 1 egg white + 1/ 2m green chili, 1m minced red pepper + 1m minced octopus rind + 1m minced coriander leaves, seasoned with 1m sugar, 1m multi-purpose seasoning powder AJI-NO-MOTO® UP, 1/3m pepper mix 1 egg white in the filling , refrigerate for 30 minutes.
– Shaping : Stuff the shrimp paste into the squid until it is full.
– Baking : Coat Aji quick with deep-fried flour. Using a baking pan, use a brush to apply a thin layer of oil, place the slices of squid stuffed with shrimp and cook until cooked.
– Dot : 1M Soup powder + 2M sugar + 3M ketchup + 1m minced coriander leaves + 1m minced chili pepper.
– Choose squid with a diameter of 3-4cm is medium and suitable for this dish.
- Shrimp fried with diced shrimp, squid head to create crunchiness for the dish, not bitter.
– Choosing cooked zucchini helps the dish to have a sour taste and aroma of the octopus peel.