Roll squid

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 ingredients:

     100 g small squid and peeled
     2 sheets of nori
     enough cooking oil for frying
     chilli sauce to serve

Coating materials squid:

     400 g tofu, mashed
     200 grams of meat snapper
     5 lbr spinach leaves, trimmed and finely chopped
     2 eggs
     2 cloves garlic, finely chopped
     1 tablespoon fish sauce
     1 teaspoon salt
     1/4 teaspoon ground pepper
     1 cm ginger, grated

How to make:
coatings:

     - fish puree in a blender until smooth
     - Mix with other coating materials
     - o'clock pm until smooth
     - Fill in the squid with a compacted, set aside

squid:

     - Squid flatten remaining dough 1 cm thick coatings on plastic
     - Spread pieces of nori. Add the squid thin batter coating.
     - Place 2 pieces of squid in the middle and then roll contents
     - with plastic wrap and cover with a clean cloth.
     - steamed 30 minutes
     - after being cooked, fried until golden brown.
     - cut into pieces and serve with sauce.