Fried hokki shellfish
Remove the internal organs of the hokki shell, wash it with water and wipe off the water with kitchen paper.
Make tomato salad for toppings. Cut the cherry tomatoes in half, place them in a bowl of seasonings and basil, and mix quickly.
Slice the cabbage into shredded slices of new onions, and soak them in ice water.
The hokki shells are coated in the order of flour, beaten eggs, and breadcrumbs, and fry them in deep frying oil heated to 160-170°C. When the batter turns fox-colored, place it in a net and drain the oil.
Put the seasonings from [A] in a bowl and mix to make the sauce.
Give the cabbage and onions in a colander, drain and serve in a bowl. Top with fried hokki shellfish, pour in the sauce from [5], and serve with tomato salad for toppings.
-
- hokki shell meat
- 6 half pieces (approximately 260g)
-
- Used as flour flour
- Appropriate amount
-
- Beat egg
- Appropriate amount
-
- Bread crumbs
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
[Tomato salad for toppings]
- Cherry tomato
- About 10
-
- White pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin - A little
-
Olive Oil
-
- salt
- A little
-
- Lemon juice
- A little
-
- Balsamic Vinegar
- A little
-
- White wine vinegar
- A little
-
- Chop garlic
- A little
-
- Shredded basil
- About 2-3
-
- cabbage
- 1/4
-
- New onion
- 1/2 pieces
-
[A]
- Medium thick sauce
- 180cc
-
- Lemon juice
- 2 tbsp
-
- ketchup
- 2 tbsp
-
- Worcester sauce
- 1 tsp
-
- mustard
- 1 tsp
-
- mayonnaise
- 1 tablespoon
