Sautéed seaweed and red-green chili peppers
Cut the red and green chili peppers into small pieces. Chop the shiso leaves roughly and cut the cherry tomatoes in half.
Make three cuts of the sea urchin on the skin, add salt and pepper on both sides, and sprinkle with an appropriate amount of flour.
Heat 1 tablespoon of olive oil in a frying pan and cook it from the sea urchin skin. Press it down with your hands to prevent it from arching.
Once the skin is browned thoroughly, turn it over, cook it all the way through, and then take it out on a plate.
Heat 3 tablespoons of olive oil and garlic in the same frying pan, add the cut chili peppers, cherry tomatoes and Italian parsley and fry.
When the tomatoes get cooked, add the sea urchin that you have removed, chopped shiso leaves and capers.
After fried everything, quickly put it on a plate and it's finished.
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- Red chili pepper raw
- 1 medium
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- Green chili pepper raw
- 1 medium
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- Ooba
- 2
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- Isashi
- 2 slices
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- Salt and pepper
- Appropriate amount
-
- flour
- Appropriate amount
-
- Olive oil
- 4 tbsp
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- garlic
- 1 tsp
-
- Italian parsley chopped
- 1 tablespoon
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- Chop capers
- 1 tsp
