Calamari Roll
ingredients:
100 gr squid small size and peeled
2 sheets of nori
enough cooking oil for frying
chili sauce for serving
Coating Materials squid:
400 g tofu, crushed
200 grams of meat snapper
5 lbr spinach leaves, trimmed and finely chopped
2 btr egg
2 cloves garlic, finely chopped
1 tablespoon fish sauce
1 teaspoon salt
1/4 teaspoon ground pepper
1 cm ginger, grated
How to make:
coatings:
fish puree in a blender until smooth
Mix with other coating materials
o'clock pm until smooth
Fill in the squid while compressed, set aside
squid:
Flatten remaining dough 1 cm thick coatings squid on plastic
Spread pieces of nori. Add squid thin batter coating.
Put 2 pieces of squid fill the middle then roll
wrap with plastic and cover with a clean cloth.
steamed 30 minutes
after being cooked, fry until brown.
cut into pieces and serve with chili sauce.
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