COCONUT
SHRIMP
15 shrimps (approx. 200g peeled
and deveined), 2 tbsp starch, salt,
pepper, 1 egg white, 1/2 cup bread
crumbs, 1/2 cup aked coconut, 1.5
tbsp cooking oil, 1/4 tsp paprika
1. Skin the shrimps and remove moisture.
2. Add salt and pepper to the starch. Whisk the egg whites. Mix bread
crumbs, coconut, cooking oil and paprika.
3. Coat the shrimps with the starch mix, whisked egg whites and bread
crumbs respecvely and place them in the fryer bowl.
4. Cook with home fryer funcon for 11~13 minutes. Flip the food over 4~6
minutes before nishing.
FRIED
CALAMARI
2 squids (body part only, 150-
200g), 1 tbsp white wine, 1/4 tsp
garlic powder, 3 tbsp our, 1 cup
bread crumbs, 1.5 tbsp cooking oil,
1 tsp parsley powder, 1 egg, 1 tbsp
milk, pepper
FOR TARTAR SAUCE, 1/2 cup
mayonnaise, 2 tbsp chopped
pickles, 1 tbsp chopped onion,
1 tbsp chopped caper, 2 tbsp
Dijonmustard, 1 tsp wholegrain
mustard, 1 tbsp lemon juice, 2-3
drops hot sauce, salt, pepper
1. Remove squid’s organs and slice into 1cm thick rings.
2. Marinate the squid in a bowl with white wine and garlic powder.
3. Mix the bread crumbs with chopped parsley. Mix milk and pepper into
beaten egg.
4. Coat the marinated squid with our, beaten egg and bread crumbs
respecvely and place it in the fryer bowl.
5. Cook with home fryer funcon for 16~18 minutes. Flip the food over 6~8
minu
FRIED
MUSHROOM
14-15 buon mushrooms (300g)
FOR BATTER 2 tbsp our, 1 egg, 1
cup
bread crumbs(1.5 tbsp cooking oil)
*Add cooking oil into bread crumbs
and mix. FOR SAUCE 2 tbsp plain
yogurt, 2 tbsp mayonnaise, 1 tbsp
chopped onions, 1/4 tsp garlic,
pepper, parsley
1. Wash the buon mushrooms. Put them inside a plasc bag with our and
shake.
2. Coat the mushrooms with beaten egg and bread crumbs respecvely,
then, place them in the fryer bowl.
3. Place the bowl in the oven and cook with home fryer funcon for 14~16
minutes.
4. Flip the food over 4~6 minutes before nishing.
5. While the mushrooms are being cooked, make the sauce. Serve
mushrooms with said sauce.
