Rice with spicy chicken and shiitake mushrooms
Shiitake, with an interesting woody flavor, create magic and make the dish very bright, piquant. INGREDIENTS dried shiitake mushrooms 50 g long grain rice "National" 1 cup (a) onions 1/2…

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Thai roll
INGREDIENTS rice paper 2 pcs. shrimp 3 pcs. thai mango 20 g avocado 20 g cucumber 20 g green peas 20 g STEP-BY-STEP COOKING RECIPE Step 1 Dip dry sheets…

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Thai Chicken Curry
INGREDIENTS 400 ml coconut milk 200 ml chicken stock 2 tbsp. l thai green curry paste 4 skinless chicken breast fillets, total 600 g (cut into strips) 350 g of…

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Rice and Shrimp Rolls

Indonesians are very respectful of food. This is evidenced by the numerous mobile eateries in the open air – varungs (owners, cooks, waiters and cleaners in them are usually all from the same family), a huge number of small restaurants and such exquisite recipes.

INGREDIENTS
180 g jasmine rice8 raw tiger shrimps
2 small mangoes
4 leaves of Chinese cabbage
2 small cucumbers
2 eggs
40 g sowa sauce
18 g of dark sesame oil
80 g of vegetable oil
freshly ground white pepper
salt to taste
STEP-BY-STEP COOKING RECIPE
Step 1
Rice and Shrimp Rolls
If the shrimp is frozen, thaw them in advance on the top shelf of the refrigerator in a colander set in a bowl. String each shrimp onto a wooden skewer, pushing it under the carapace from the side of the head to the tail. This one is necessary so that during boiling the prawns do not curl into a ring. Cook the prawns in boiling slightly under salty water, 4 min. Pour over cold water, then let the shrimp cool. Remove the shrimp from the skewers, clean the shell and head, remove the dark intestinal vein.
Step 2
Rice and Shrimp Rolls
Cook rice in boiling salted water according to the instructions on the package and cool completely. Rice should not be too crumbly.
Step 3
Rice and Shrimp Rolls
Peel the mango, cut off the stone, cut the flesh into small cubes. Cut off the hard base of Chinese cabbage leaves.
Step 4
Rice and Shrimp Rolls
Lay the overlapping leaves on a cutting board. Place one shrimp in a line of shrimp, and place the pieces of mango on the glasses. Wrap tightly in cabbage leaves to make a thin long roll.
Step 5
Rice and Shrimp Rolls
Peel the cucumbers from the skin and seeds, cut them very finely, mix with rice. Beat eggs with soy sauce, sesame oil and white pepper. Add to rice 2 tbsp. l mix the resulting mixture.
Step 6
Put a mat in front of you to roll the rolls, lay a film on top of it. Lay out the rice, smooth the surface so that you get a rectangle of the same length as the prepared cabbage roll. Wrap the roll in rice, pressing it with your hands so that the rice lies denser. Coat the roll on all sides with the remaining egg mixture and fry in very hot vegetable oil until golden brown. Before serving, cut the roll into pieces approximately 3 cm long.

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Rice with spicy chicken and shiitake mushrooms
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