Indonesia foods - Sapo Stuffed Fish Roll

Material:

200g bread stuffed fish200g squid balls, sliced100g prawns, discard the skin, reducesBKS 1 egg tofu cut into 1 cm3 tablespoons cornstarch100 g fresh mushrooms hioko, a split second1 spring onion stalks, cut diagonallyOil for fryingSauce:2 garlic cloves, crushed1 cm ginger, crushed1 tablespoon soy sauce3 tablespoons oyster sauceV. 2 tbsp tomato sauce2.1 teaspoon salt2.1 tsp pepper500 ml of water1 tablespoon cornstarch1 tsp sesame oil ELCooking oil, to fryTrim:Cilantro

    * Tofu Egg smear with cornstarch, fried golden brown, lift put aside.
    Garlic and ginger, fry until fragrant *.
    * Enter filled fish croquettes, squid, shrimp and mushrooms hioko, stir until the color changes.
    Season * Add the sesame oil, soy sauce, oyster sauce, tomato sauce, salt and pepper, stir, cook ready.
    * Pour the cornstarch and water until boiling and thickened, stirring.
    Each egg tofu * Enter and cook for 5 minutes, remove from heat.
    * Preparation: Prepare the shells that place stuffed fish rolls, meatballs, shrimp, tofu, egg, mushrooms and spring onions hioko. The sauce with cilantro garnish. Serve immediately.