International Cuisine

Shrimp Meat Bungkus Smoke

Sunday, November 16, 2008

Shrimp Meat Bungkus Smoke

Shrimp are delicious, dibalut with the savory meat smoke, but ... less is more? Now it is time enliven atmosphere of togetherness in your home, provide recipes that invite the taste of shrimp this, guaranteed all enjoy! :)

Source: Jamuan Special Menu FOODS 6 - Primarasa

Category Cuisine: European Cuisine

6 cow (± 300 grams) large shrimp (pancet)
1 tsp lemon juice
1 / 2 teaspoon salt
1 / 2 teaspoon pepper
6 pieces of meat smoke
Oil for frying
1 tablespoon chili sauce
1 tablespoon tomato sauce

Dough dye: mixed up to the average
3 tbsp plain flour
1 egg, shake
1 / 2 teaspoon salt
1 / 2 teaspoon pepper
2 tablespoons water

How to prepare:

1. Sisakan and peeled shrimp tails.
2. Slice-slice belly shrimp that can be straightened.
3. Rendam in a mixture of lime juice, salt, and pepper for 10 minutes.
4. Take the meat is comprised of smoke.
5. Place shrimp on top.
6. Shrimp roll, shrimp tails, keep the look.
7. Celupkan dye into the dough.
8. Fry in hot oil until cooked, lift and Drain.
9. Serve with chili sauce mixture and tomato sauce.