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Good Idea to Cooking Extraordinary Delicious Pan-Fried Imitation Crab Shumai

How to get through the week with healthful but appetizing meals that will cause you feel good? This healthy, fast but tasteful Delicious Pan-Fried Imitation Crab Shumai recipe is the answer.

Delicious Pan-Fried Imitation Crab Shumai

We hope you got benefit from reading it, now let's go back to delicious pan-fried imitation crab shumai recipe. You can cook delicious pan-fried imitation crab shumai using 19 ingredients and 0 steps. Here is how you achieve it.

To cook an unforgettable Delicious Pan-Fried Imitation Crab Shumai, here are the ingridients required:

  1. Take 30 of sheets Shumai wrappers.
  2. Prepare 120 grams of Imitation crab.
  3. Get 200 grams of Ground pork.
  4. Get 1 1/2 cm of Boiled bamboo shoot.
  5. You need 1 of one half Onion.
  6. Get 20 cm of Japanese leek.
  7. Provide 2 tbsp of Katakuriko.
  8. Provide 1 tsp of Weipa.
  9. Get 2 tsp of Hot water.
  10. Use 2 tsp of Light brown sugar.
  11. Take 1 tbsp of ☆Soy sauce.
  12. Use 2 tsp of ☆Sesame oil.
  13. Take 1 pinch of ☆Salt.
  14. You need 1/3 tsp of ☆Black pepper.
  15. Take 1 piece of ☆Grated ginger.
  16. Use 30 of peas Green peas.
  17. Take 1 tsp of Katakuriko.
  18. Get 1 tbsp of Vegetable oil.
  19. Prepare 100 ml of Water.

After readying the ingridients, now you are good to make your appetizing Delicious Pan-Fried Imitation Crab Shumai by following the instructions on this section:

Custom Frozen Wholesale High Quality fried food fried Breaded crab meat. Traditional Frozen Seafood Breaded crab meat. Frozen Fried Japanese Surimi Crab Stick. Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party. Serve Thai fried rice with pineapple and prawns in a hollowed-out pineapple half for a spectacular presentation.

Recipe : Delicious Pan-Fried Imitation Crab Shumai

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step by step to make Delicious Pan-Fried Imitation Crab Shumai

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