Tofu Flower 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.