EKKADO

EKKADO

cat on kitchen

 

material:
200 grams prawns, peeled, stools
1/4 teaspoon baking soda
100 grams of chicken meat, minced
15 quail eggs, Rubus, peeled
15 pieces of dumpling skin measuring 10 x 10cm

3 tablespoons of tapioca flour
enough yarn to tie mattress

seasoning:
1/4 teaspoon ground pepper
1/2 teaspoon sesame oil
2 tablespoons soy sauce
3 tablespoons of egg whites
1/2 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon flavoring


sauce:
3 tablespoons chili sauce bottle
5 tablespoons tomato sauce
3 tablespoons mayonnaise
2 tablespoons lemon juice
2 tablespoons granulated sugar
1/2 teaspoon salt


how to make:
- Mix the shrimp with stir baking soda, leave for 10 minutes and mix with the chopped herbs and stir well. add chicken, tapioca flour, and egg white. stir well.
- Take a sheet of dumpling skin, fill with 2 tablespoons of the dough and give a poached quail egg. leather trim out, then tie the top with string mattress. steam for 20 minutes, remove from heat.
- Fried ekkado already steamed up emassan yellow, remove and drain. remove the mattress thread ties and serve with sauce.