ingredients
For the ekado
- 100 gramchicken thigh(minced)
- 100 gramprawn(chopped)
- 1 pcsegg
- 70 gramcornstarch
- 1 packsbeancurd skin(12 x 12 cm (x10 per pax))
- 12 pcsquail egg(boiled)
- 1 saltsalt
- 0.5 tsppepper(grounded)
- 0.5 tbspmushroom stock
- 1 tbspsesame oil
- 1 tbspfish sauce
- 0.5 tbspcooking wine
- 200 litercooking oil
- 12 pcsmattress rope
(8-10cm, inedible)
instructions
Prepare the fillings
- Mix minced chicken thighs, chopped prawns, egg and sago flour.
- Add salt, pepper, mushroom stock, sesame oil, fish sauce and cooking wine to the mixed ingredients and mix well.
Making the Ekado
- Add 1 tbsp of mixed ingredients to the beancurd skin, make a little hole in the middle of the mixed ingredients and put boiled quail eggs in it.
- Wrap the beancurd skin, make it into a ball shape and tie it up with the mattress rope. Repeat until all ingredients are used up.
- Boil a big pot of water using steamer, once steamer is ready put the ekado into the steamer, close it and steam for around 30 mins.
- After 30 mins, take out the ekado from the steamer, take out the mattress rope and let it rest for around 15 minutes. If you don't want to cook it right away, can be frozen for 2 weeks, or simply put in refrigerator which could last for day and half.
- Heat oil in a pan over hight heat. Put in the ekado and deep fry it until it is slightly brown.
fried
side dish
halal
bento
delicious
deep fried
japanese