Ekkado Recipe

At first glance, ekkado is similar to fried dumplings. But after the first bite, you will be able to feel the difference. Often found as a dish of choice at Japanese fast food restaurants, this ekkado has a skin made of crunchy beancurd and quail eggs as the filling. Ekkado is very practical and easy to make and you can store it for a long time as frozen food .

Ingredients

• Chicken fillet - 200 grams
• Shrimp, peeled - 200 grams
• Garlic, puree - 3 cloves
• Egg white - 1 egg
• Sago flour - 2 tsp
• Nutmeg - 1/4 tsp
• Salt - 1/2 tsp
• Pepper - 1/4 tsp
• Broth powder - 1/2 tsp
• Sesame oil - 1 tsp
• Sugar - 1 tsp
• Quail eggs, boiled - 15 eggs
• Bean sprouts, soaked in water until pliable - 2 packs
• Chives leaves - 15 strands
• Oil, for frying - to taste
• Purchase ingredients and cooking utensils

Plans

• Puree the chicken and shrimp in a blender or food processor until smooth. Transfer to a container.
• Add the finely chopped garlic, egg whites, sago flour, nutmeg, pepper, salt, powdered stock, sesame oil, and sugar. Stir well.
• Take and cut the beancurd into a size of 12x12 cm.
• Take about 25 grams of meat dough. Put it in the middle of the beancurd. Flatten and fill with quail eggs. Round at the same time wrap with beancurd. Tie / pigtail the top with a piece of chives. Repeat until all the batter is used.
• Steam the ekkado for 15-25 minutes. Remove and cool.
• Heat a lot of oil. Fry the ekkado over low heat until the outside is golden brown. Lift and drain.
• Ready to be served.
• 1. If you prefer one of the fillings, namely chicken or shrimp, the ratio can be adjusted. For example, 300 grams of shrimp mixed with 100 grams of chicken.

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