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Pan-Fried Squid Shumai

Coût $10, économiser $15

Source: Recommended by CookPal

  • 30 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Seafood

    • 🦑 200g cleaned squid

  • Wrapper

    • 12 pieces thinly sliced shumai wrappers

  • Fish Cake

    • 1 piece (80g) hanpen

  • Vegetable

    • 🧅 100g minced onion

  • Oil

    • 1/2 tbsp salad oil

  • Liquid

    • 💧 60cc water

  • Seasoning

    • 1 tbsp sake
    • 🧂 1/4 tsp salt
    • 1/3 tsp grated ginger
    • 1 tbsp cornstarch

  • Condiments

    • Ponzu soy sauce, as needed
    • Mustard, as needed

ÉTAPES

1

Chop the squid body roughly and pound with a knife until sticky. Cut the tentacles into 5mm pieces.

2

Place squid, onion, and torn hanpen into a plastic bag. Add seasonings and knead until evenly mixed. Cut a small corner of the bag to create a piping bag.

3

Heat salad oil in a pan and spread thinly with a paper towel. Pipe out 1/12 of the mixture per shumai, placing shumai wrappers evenly on top. Add water and cover. Steam over medium heat until boiling, then reduce to low heat and steam for 7 minutes.

4

Cool the shumai to 70°C, then freeze rapidly for 60 minutes. Transfer to freezer bags for storage.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 15g
    Protéines
  • 10g
    Glucides
  • 5g
    Graisses

💡 Astuces

Use fresh squid for the best flavor and texture.Rapid freezing helps maintain the shumai's quality for later consumption.Serve with ponzu and mustard for a traditional Japanese touch.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.