Читать книгу Ching’s Chinese Food in Minutes - Ching-He Huang - Страница 25

 The crispy ‘seaweed’ is incredibly easy to make and you can also garnish this dish with some fine mixed Oriental herbs such as shisho and mustard cress for an elegant finish.

READY TO EAT IN 22MINUTES

Prep time: 10 minutes, cook in: 12 minutes