Rolls of seaweed - an interesting variation from Korean cuisine promises to bring to dinner this evening of family you experience sudden! Together they discover through the following formula.
Raw materials required for making seaweed rolls
- Boneless shoulder milling: 50 grams
- Sausages live: 50 grams
- Tiger prawns: 200 grams
- Fresh squid: 100 grams
- Chestnut: 100 grams
- Celery: 50 grams
- Carrots: 50 grams
- Egg whites: 1 female
- Seaweed: 5 Card
- 1 minced garlic, 10 grams white sesame
- Salt, sugar, white pepper leave pools, tapioca
- Chili sauce, cooking oil, fish sauce, seasoning seeds
How to make spring rolls seaweed easiest for you here
Tiger shrimp peeled and cleaned.
Recipe from shrimp delicacies extremely rich and varied. Learn more about us to your family meals have more new experiences.
Fresh squid wash.
Squid salty side dish made with rice can make great gifts for husband drinking. Please note the manual a few delicacies from squid swap meals more tasty and attractive.
Finely minced prawn and squid.
Chestnut shell and scrape carrots, washed and chopped.
Celery you also do the same as with the ingredients above, washed and chopped.
Chopped 1 seaweed.
Mix the prawns, squid fresh, lean, raw pork, chestnut, carrot, celery, seaweed and chopped egg whites. Marinate mixture with 1 tablespoon flour, 1/2 tablespoon minced garlic, 1/2 tablespoons seasoning seeds, 1/2 tablespoon white pepper, 1 tablespoon fish sauce. Pour into freezer keep the cold for about 15 minutes.
Seaweed slice into pieces the size 3 × 5 cm.
Spread a piece of seaweed, put people up, rolled seaweed around people.
Two head dipped in white sesame rolls.
For spring rolls cooked in the microwave for 2 minutes at high temperatures. Then get out to cool, add sesame oil pan fry until golden medium to medium temperatures, take out and drain the oil is finished.
Unlike conventional spring rolls, spring rolls seaweed is somewhat aromatic smell of seaweed, celery, sweet sound of prawns, chestnut, plus crunchy taste of squid extremely stimulating.
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