Recipe
Fresh Soy Chip - 5 pcs ~150g
Fresh Soy Chip - 5 pcs ~150g
Shredded Carrot - 50g
Enoki mushrooms - 1 pack
Kombu Powder - ¼ tsp
Salt - ½ tsp
1 Egg
Flour - 3 tbsp
Grated Ginger - ½ tsp
Beancurd Sheet - 1 pc
Cornstarch Slurry - 2 tbsp
Seaweed Sushi Sheet - 1 pc
Sauce
Tomato Sauce - 4 tbsp
Salt - ¼ tsp
Sugar - 1 tsp
Black Vinegar - 1 tbsp
Water - 100ml
Corn Flour
Oil
Garnishing:
Toasted Sesame Seed
Chopped Cilantro
Instructions
1) Pat dry soy chip with kitchen paper. Pan fry soy chip until golden brown. Remove and set aside.
2) Slice soy chip into strips. Combine with shredded carrot, enoki mushrooms, kombu powder, salt, egg, flour and grated ginger. Mix well.
3) Dab some cornstarch slurry onto beancurd sheet. Place seaweed sheet on top. Spoon mixture onto the sheet. Roll and fold gently.
4) Steam over medium heat for 20 min. Remove and let cool completely. Cut into slices.
5) Prepare sauce. Combine tomato sauce, salt, sugar, black vinegar and water.
6) Heat oil. Coat fish slices with corn flour. Fry until golden brown. Drain on kitchen paper.
7) Add sauce bring to a boil. Add cornstarch slurry stir until sauce thickens.
8) Drizzle sauce on top. Sprinkle toasted sesame seed and garnish with chopped cilantro.
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