Steamboat Bakso Seafood

Make meatballs and seafood lovers, this one is guaranteed dish according to taste.Cooked seafood gradually to feel more savory and delicious broth. Seruni fragrant aroma leaves and spring onions make this a very good steamboat.


Ingredients:
Chicken meatballs, mix:
100 g minced chicken
50 g of chopped shrimp
1 egg yolk
1 tbsp plain flour
1/2 tsp sesame oil
1/2 tsp grated garlic
1/2 tsp ground white pepper

Complement:
100 g leaves Seruni
Cut into pieces 250 g peeled prawns, tails reserving
250 g squid, cleaned
Cut into pieces 100 g lettuce, torn gross

Sauce, mixed into one:
800 ml of broth
2 tsp garlic
Grated 50 ml soy sauce
1 tsp ground white pepper

Sauce: Garlic, mix:
100 ml shoyu
2 cloves garlic finely chopped
1 tablespoon lime juice
2 tsp sugar

How to make:

• Chicken meatballs: Stir all ingredients until blended. Shape into balls. Steam in a steamer heat until cooked. Lift.
• Arrange the chicken meatballs and other ingredients in the dish.
• Boil broth. Put the ingredients to a boil gradually.
• Cookedingredients according to taste.
• Serve hot with onion sauce as the sauce dye. 

For 5 people