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Sapo Stuffed Fish Roll
Thursday, April 14, 2011|
Sayid Mualim Blogs
Ingredients:
- 200 gr stuffed fish rolls
- 200 gr squid meatballs, slices of
- 100 gr shrimp, discard the skin, split back
- 1 pack toffu egg, cut into 1 cm
- 3 tablespoons cornstarch
- 100 g fresh mushrooms hioko, split second
- 1 stalk spring onion, cut into oblique
- Oil for frying
Sauce:
- 2 cloves garlic, crushed
- 1 cm ginger, crushed
- 1 tablespoon soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons tomato sauce
- 1 / 2 teaspoon salt
- 1 / 2 teaspoon pepper
- 500 ml of water dissolve
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
Topping:
- Coriander leaves
- Marinate toffu egg with cornstarch, fried until golden brown, remove and set aside.
- Saute garlic and ginger until fragrant.
- Enter a stuffed fish rolls, meatballs squid, shrimp and mushrooms hioko, stir until it changes color.
- Add sesame oil, soy sauce, oyster sauce, tomato sauce, salt and pepper, stir well, cook until done.
- Pour the cornstarch solution of water, stir until boiling and thickened.
- Enter toffu egg pieces, and cook 5 minutes, remove from heat.
- Presentation: preparing food bowl, arrange stuffed fish rolls, meatballs squid, shrimp, egg toffu, hioko mushrooms and scallions. Pour the sauce, sprinkle coriander leaves. Serve immediately.
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