100 gr squid small size and peeled
2 sheets of nori
enough cooking oil for frying
chili sauce for serving
Coating Materials Calamari
400 g tofu, crushed
200 grams of meat snapper
5 lbr spinach leaves, trimmed and finely chopped
2 btr egg
2 cloves garlic, finely chopped
1 tablespoon fish sauce
1 teaspoon salt
1/4 teaspoon ground pepper
1 cm ginger, grated
Casings calamari
fish puree in a blender until smooth
Mix with other coating materials
o'clock pm until smooth
Fill in the squid while compressed, set aside
How to Make
Flatten remaining dough 1 cm thick coatings squid on plastic,
Spread pieces of nori. Add squid thin batter coating.
Put 2 pieces of squid fill the middle then roll.
with plastic wrap and cover with a clean cloth,
steamed 30 minutes.
after being cooked, fry until brown.
cut into pieces and serve with chili sauce.
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