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.
Menu
Author
Ration
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.
