Kayan aiki

Cakuda Gilashin Gilashin

Silicone Spatula

Tawul na shayi

Tire mai yin burodi

Sinadaran

Kofuna 4 dafaffen shinkafa

350 gr raw prawns prawns harsashi, deveined kuma tare da cire kawunansu

2 yankakken albasa albasa

ruwan 'ya'yan itace lemun tsami daya

1 ed chili yankakken

150 gr sugar snap Peas rabin tsayi

60 ml narkar da man kwakwa

Sanduna 2 na ciyawa lemun tsami a raba

1 inch yanki na sabobin tushen ginger grated

2 tbsp yankakken coriander

Umarni

1.Preheat tanda zuwa 190 oc.

2.Sanya manyan gwangwani guda huɗu na foil ɗin gwangwani a kan faranti biyu na yin burodi.

3.Ki zuba shinkafar da aka dafa da kuma sanyaya a cikin babban kwano sai ki zuba a cikin yankakken albasar bazara, yankakken chili, grated ginger, man kwakwa, sugar snap peas da yankakken coriander a gauraya har sai an hade.

4.Cokali daidai gwargwado a tsakiyar kowace guntun foil.

5.A raba gwangwani daidai gwargwado tsakanin kowane foil ɗin gwangwani a saman cakuda shinkafa sannan a sanya rabin itacen ciyawa na lemun tsami a saman kowannensu.

6.Ninka gefuna na foil ɗin kwano don ƙirƙirar fakiti amma barin sarari da yawa a cikin kowanne don tururi saboda wannan zai taimaka wajen dafa fakitin.

7.Sanya kwanon burodin a cikin tanda na tsawon mintuna 10-12 har sai ciyawar ta zama ruwan hoda kuma ta dahu sannan shinkafar ta yi zafi.

8.Yi hankali lokacin buɗe fakitin saboda tururi zai tsere kuma zai yi zafi sosai.

9.Ku bauta wa kai tsaye daga fakiti tare da ƙwanƙolin lemun tsami.