Tofu Shrimp Roll recipe

Material:

• 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.

Team Squid Tofu Recipe

Material:

• 3 heads of medium size squid
• 2 tablespoons fresh squeezed lemon juice
• 1 pc silken tofu, sliced round
• A hump broccoli, cut into pieces, washed
• ½ onion, roughly chopped
• 1 stalk coriander leaves, cut into rough
• 1 cm ginger, thinly sliced
• 1 pc red chillies, sliced
• 50 ml water
• 50 ml oyster sauce
• ½ tsp pepper powder
• ½ teaspoon salt

Directions:

• Wash the squid thoroughly, separate the head, peel the husk, remove the bones, squid ink and eye. Marinate with lemon juice, let stand for 10 minutes.
• Combine water, oyster sauce, pepper and salt, mix well. Set aside.
• Prepare heat-resistant bowl. Arrange the squid, broccoli, and tofu in a bowl, then sprinkle with chopped ginger, onions, chillies, and coriander leaves. Pour mixture of water and oyster sauce.
• Steamed squid in a bowl for 20 minutes or until done. Serve in warm conditions.