Indonesian Fuyunghai with Seafood Sauce
Ingredients
- 50g squid
- 50g shrimp
- 50g cabbage
- 1 carrot
- 1 green onion
- 1 egg
- 150g tapioca flour
- 100g all-purpose flour
- 3 garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon mushroom stock (optional)
- 1/2 teaspoon pepper
- Water as needed
Sauce
- 1/4 large onion
- 2 garlic cloves
- 6 string beans or peas
- 4 tablespoons tomato sauce
- 1 tablespoon chili sauce
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon Worcestershire sauce (optional)
- 1 teaspoon sugar
- Salt if needed
- Water as needed
Preparation
Mix all fuyunghai ingredients except water in a bowl.
Add water gradually until desired consistency is achieved.
Heat oil in a pan and fry the mixture until golden brown. Remove and drain.
Pour the sauce over it when serving.
Sauce
Heat margarine or oil in a pan and sauté garlic, onion, and string beans until fragrant.
Add tomato sauce, chili sauce, oyster sauce, and Worcestershire sauce, then stir well.
Add water and sugar, and cook until the sauce thickens. Remove from heat and it is ready to use as a sauce.
Tips
Use mini martabak molds for neat and uniform shapes.
Prefer the sauce not too thick; rely on the thickness of the sauces or add a cornstarch slurry if desired.
