Bamboo Sandfrit
Slice the bamboo shoots into 5mm thick pieces and minced edges. Chop the onions finely.
The banamei shrimp is removed from the back, peeled its shell, and pounded it with a knife. When it gets fine, sprinkle salt and beat it even more.
Once the stickiness comes out, add the onion, chopped bamboo shoots, and A and mix well with a spoon.
Sprinkle cake flour on the sliced bamboo shoots, place ③ on top, spread it all over, and sandwich it between another bamboo shoot.
Pour ④ in the order of flour, eggs, and breadcrumbs, and fry in oil at 180°C until the bamboo skewer passes through.
Remove the tomatoes and cut into 1cm cubes, slice the onions thinly and soak them in ice water to thoroughly drain them.
Put ⑥ and B in a bowl and mix well.
Place ⑤ on a plate, top with sauce from ⑦ and sprinkle with parsley.
-
- 80g of bamboo shoots
- 1 piece
-
- Onion
- 40g
-
- Ebi Panamay
- 8 fish
-
[A]
- Corn Starch
- 15g
-
- soy sauce
- 8㏄
-
- Alcohol
- 10㏄
-
- eggs and eggs before frying
- 1/2 pieces
-
- Cake flour and eggs
- Appropriate amount
-
- Bread crumbs
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- 60g tomatoes
- 1 piece
-
- Onion
- 40g
-
[B]
- Chop garlic
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- salt
- A little
-
- Pick it
- A little
-
- Mince parsley
- 1 tablespoon
-
- White wine vinegar
- 5㏄
-
- Balsamic Vinegar
- 8㏄
-
- Lemon juice
- 5㏄
-
- parsley
- Appropriate amount
