Zucchini Pancake Menbosha and Soybean Broth Gnocchi

Ingredients

주재료 Zucchini 150g, Shrimp 100g, Starch 35g, Frying Batter Mix 200g, Cucumber 20g, Onion 15g, Tomato 50g, Potato 60g, Soybean Milk 100g 양념 Cooking Oil 180g, Apple Vinegar 20g, Allulose 20g, Salt 1g, Pepper 1g

Instructions

1. 1

   Slice the zucchini into rounds and place on a paper towel to remove moisture. Chop the shrimp with a knife, mix with starch (15g), and top the zucchini.

   
2. 2

   Fill between the zucchini slices with chopped shrimp and coat with frying batter mix. Add cooking oil and deep-fry in a pan preheated to 160°C to make menbosha.

   
3. 3

   Add the finely chopped cucumber (15g), onion, and tomato to a bowl and season with apple vinegar and allulose (10g) to make the salad.

   
4. 4

   Cut the potato into small pieces and steam for 10 minutes. Place the steamed potato in a bowl, season with salt (0.5g) and pepper, and mix with starch (20g) to make the gnocchi dough.

   
5. 5

   Tear the gnocchi dough into bite-size pieces, shape into rounds, mark with a fork, and blanch in boiling water to make gnocchi. Place soybean broth in a bowl, season with allulose (10g) and salt (0.5g), and add the gnocchi.

   
6. 6

   Place the menbosha, salad, and soybean broth gnocchi in a bowl, and top the gnocchi with julienned cucumber (5g) as a garnish to finish.