Sake kẹp tôm chiên giòn

Method

1. 1 Peel the breadfruit, cut it into 5 mm thick slices, and immediately soak them in lightly salted water for 15 minutes.
2. 2 Breadfruit leaves a sticky white sap that adheres to knives, so it must be soaked in salt water; once dried, the slices turn gray and bitter.
3. 3 Mince the shrimp coarsely, then mix it with minced pork, scallions, and pepper to form a pliable filling.
4. 4 Spread the filling between two slices of breadfruit and gently press them together so they stick.
5. 5 Roll in flour, dip in egg, then coat with breadcrumbs.
6. 6 Fry in oil at 165 degrees for 6 minutes because the breadfruit slices need more time than the shrimp filling for the batter to cook through.

With an appliance

• Air fryer 40 min

  Step 6: Spray evenly with oil, then steam in a hot air pot at 185 degrees for 16 minutes, flipping at minute 9.