Ingredients
Crust
- 1 glass rice flour
- 1 tbsp sago flour
- 3 tbsp oil
- ½ tsp salt
- 2 ¼ glasses water
Filling
- 3 cloves garlic, finely chopped
- 3 tbsp dried shrimp, soaked in warm water and finely chopped
- 3 medium size jicamas, peeled, and sliced lengthwise
- ½ tsp ground pepper
Pengaruh dari dapur Cina, Choi Pan salah satu pilihan teman minum teh.
Steps
- Skin: mix rice flour, corn starch, 3 tablespoons oil, ½ teaspoon salt, and water. Stir until dough does not clot. Cook over medium heat, while stirring constantly until the batter is smooth. Remove. Refrigerate.
- Content: Saute garlic until fragrant and golden yellow color change. Lift the upper half of the garlic, set aside. Saute the garlic along with the rest of ebi and yam. Cook until wilted yam, season with salt (to taste) and pepper and stir. Lift.
- Solution: Take a little dough skin, thin bowl (if dough is sticky, add more corn starch). Give 1 tablespoon of contents, paste the edges like making pastels. Place on a baking sheet that has been spread with vegetable oil. Steam for 10-15 minutes, then remove from heat.
- Serve with sprinkled the rest of the garlic fries. If you like to add chili sauce.
