Calamari Roll

ingredients

100 gr squid small size and peeled

2 sheets of nori

enough cooking oil for frying

chili sauce for serving

Coating Materials squid:

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

How to make:

coatings:

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

squid:

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.