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Fried seafood

Ingredients

Adjust Servings:

	80 g zucchini
	40 g cherry tomatoes
	30 g mushrooms
	5 g ginger
	1 clove of garlic
	10 g ghee butter
	20 g wakame seaweed (pickled)
	40 g large shrimps
	40 g salmon fillet
	60 g coconut milk
	5 g soy sauce

Nutritional information

20 g

Protein

7 g

Carbs

26 g

Fat

342

Calories

Fried seafood

Name: Fried seafood
Total time: 15 min
Yield: 1
Cuisine: European
Ingredients: zucchini: 80 g; cherry tomatoes: 40 g; mushrooms: 30 g; ginger: 5 g; garlic: 1 clove of; ghee butter: 10 g; wakame seaweed (pickled): 20 g; large shrimps: 40 g; salmon fillet: 40 g; coconut milk: 60 g; soy sauce: 5 g

fast and tasty

Features:

Cuisine:

European

15 min
Serves 1
Easy

Ingredients

80 g zucchini
40 g cherry tomatoes
30 g mushrooms
5 g ginger
1 clove of garlic
10 g ghee butter
20 g wakame seaweed (pickled)
40 g large shrimps
40 g salmon fillet
60 g coconut milk
5 g soy sauce

Directions

Output: 300 g

Steps

Done

COOKING

1. Prepare vegetables, cut them; zucchini in large cubes or half rings, cherry tomatoes in half, champignons in slices, finely chopped ginger and garlic.
2. Remove the shell from the shrimp, if necessary, and cut it lengthwise into two parts, cut the fish into large pieces of 3-4 units.
3. Fry ginger and garlic in oil for 30 seconds, add zucchini and mushrooms and cook for 3-4 minutes.
4. Then add cherry tomatoes, fish, shrimp and cook for 2-3 minutes.
5. Pour in coconut milk and soy sauce, let it boil and cook for another 1 minute.
6. Put it on a plate, put seaweed on top of the roast.

Chef Hanna

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246

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5 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#MealPrepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Fried seafood

fast and tasty

Ingredients

Directions

Steps

COOKING

Chef Hanna

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