- A curd skin
- 250 gr shrimp, peeled, finely chopped
- 75 g wheat flour
- 2 egg whites
- 1 tsp sugar
- 1 teaspoon salt
- 1 tablespoon green onion, thinly sliced
- 1 tsp pepper
- 1 tablespoon sake
- 1 tablespoon sesame oil
- 2 cloves garlic grated
- oil for frying
Adhesives:
Dissolve
- 1 tbsp plain flour
- 1 tablespoon water
Method:
1. Leather scissors ngohiong (curd) into 4 pieces size 14 x 20 cm, set aside.
2. Mix the chopped shrimp, flour, egg whites, sugar, salt, scallions, pepper, sake, garlic, sesame oil and stir well.
3. For the dough into 4 parts.
4. Take a piece of skin ngohiong, place 1 portion
fish batter, then wrap like ice mambo, glue the ends. Steamed in a hot steamer for 30 minutes until cooked
5. Heat oil, fry the shrimp rolls until cooked and golden browned. Remove and drain. Cut oblique 1 cm.
