Bakso sawdust cumi

ingredients:
500 grams of squid, washed
5 tablespoons water whiting
100 grams of corn starch
1 egg white
1 teaspoon salt

SUP:
1 tablespoon cooking oil
3 cloves garlic, minced
3 pieces of shrimp were
2 liters of water
3 cm ginger, crushed
2 stalks lemongrass, crushed
2 tsp salt, 1 teaspoon pepper
1 bunch mustard greens, chopped
50 grams of glass noodles, soaked until soft water, drained

Topping: sliced ​​green onions, celery, and onion

HOW TO MAKE:

A. Meatballs squid: squid coat of whiting with water, knead, wash again, drain.
2. Puree squid, mixed with corn starch, egg whites and salt, stir until the dough can be formed.
3. Boil water, shape the dough round squid, cook until the float, remove from heat. Enter the ice water a minute, remove and drain.
4. Sup: preheat the oil, garlic and shrimp saute until fragrant, remove from heat. Boil water, put sauteed shrimp, ginger, lemongrass, salt, and pepper.
5. After boiling, put the meatballs and green cabbage, cook briefly, remove from heat.
6. Prepare a bowl, fill with glass noodles, meatballs, and sauce, sprinkle with green onions, celery, and onion. Serve warm.

To: 6 people