How to make EKKADO

Material A:

175 gr finger shrimp
75 gr of chicken breast, minced
20 bt quail eggs, boiled, peeled
thin beancurd
¼ St baking soda
thread mattress u / binding

Material B:

1/2 st fine salt
½ st vetcin (optional)
3 sm aci / tapioca flour
¼ st pepper powder
1/2 st sesame oil
1 st ang ciu / sake
2 soy sauce / fish sun stamp sauce (canned packaging)
1 st of sugar
25 cc egg white
2 sm chicken fat (optional)

How to make:

1 .. Peel the shrimp and dispose of the waste and then give baking soda and leave it
for a moment
2 ... then the shrimp on the cloth is dry (spy spongy) then chopped,
3 ... mix shrimp with salt, pepper, ang ciu, sesame oil, soy sauce, sugar
and 1 sm aci, mix well
4 ... add minced chicken, 2 minutes, stir add chicken oil (from fat)
heated chicken) finally enter egg white. Stir well
5 ... take the beancurd which has been muted with cold water, cut into 10 x size
10 cm. Fill with shrimp mixture and given 1 bt of quail redeem, tie bag
topped with mattress yarn
6 .. steaming for about 15 minutes.
7 ... when it will be served fried first, then release the thread


EKKADO SAMBLE

Material:

5 sm tomato sauce
2 sm ground chili / chili sauce thumbprint
3 sm mayonnaise
2 sm lime juice
2 sm sugar
1/2 st fine salt

How to make:

Stir all ingredients together

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