Pohani "riblji" komadići / "Fish" nuggets

Sastojci:

1,5 srednjeg korijena celera
5 žličica alga Nori
1 žličica sojinog umaka
1 žličica soli
0,5 žličice papra
3 bobice pimenta
3 lovorova lista
1 režanj češnjaka

za pohanje:
3 žlice kukuruznog brašna
5 žlica vode
1 žličica alga Nori
1,5 žličice sojinog umaka
usitnjene kukuruzne pahuljice

Priprema:

1. Celer ogulite, narežite ga na pločice debljine ca. 1-1,5 cm. Ako su pločice velike, narežite ih na pola ili na 4 komada.
2. Narezani celer, alge, začine i zgnječjeni češnjak stavite u veći lonac te zalijte vodom. Kuhajte ca. 20 minuta dok celer ne omekša. Iscijedite ga i pustite da se ohladi.
3. Brašno izmiješajte s vodom, algama i sojinim umakom. Kukurzne pahuljice stavite u čistu vrećicu i dobro izmrvite batom.
4. Svaki komadić celera uvaljajte u brašno, pa u kukurzne mrvice.
5. Pržite kratko na ulju na srednjoj vatri dok komadići ne poprimu zlatnu koricu.

Dobar tek! :-)

Ingredients:

1,5 middle size celeriac
5 tsp of Nori algae flakes
1 tsp soy sauce
2 tsp salt
1/2 tsp pepper
3 berries of allspice
3 bay leaves
1 clove of garlic

for batter:
3 tbsp corn flour
5 tbsp water
1 tsp of Nori algae flakes
1,5 tsp of soy sauce
grounded corn flakes

Preparation:

1. Peel the celeriac and cut it in 1-1,5 cm wide slices. If the slices are too big, cut them in half or into four parts.
2. Place the celeriac, algae, spices and pressed garlic into a large pot and cover with water. Cook cca. 20 minutes until the celeriac softens. Drain it and leave aside to cool down.
3. Mix the flour with water, algae and soy sauce. Place the corn flakes into a clean bag and ground them with a mallet.
4. Cover each piece of celeriac with the batter and then with the grounded cornflakes.
5. Fry for a short while on medium heat until the skin becomes golden and crunchy.

Enjoy! :-)

Izvor/Source: Bananowe Pole